WATER ADSORPTION AND DESORPTION ISOTHERMS ON MILK POWDER: II. WHOLE MILK

• Main Authors: Edgar M. Soteras, Julio Gil, Paola Yacanto, Silvana Muratona, Clidia Abaca, María G. Sustersic
• Format: Article
• Language: Spanish
• Published: Executive Business School 2014-03-01
• Series: Avances en Ciencias e Ingeniería
• Subjects: water activity; isotherm; whole milk; isosteric heat
• Online Access: http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=286

The aim of this research was the determination of adsorption and desorption isotherms of cow whole milk powder. The experiments have been carried out at 15, 25 and 40 ºC, in ranges of moisture and water activity characteristic of normal conditions in which the processes of drying, packaging and storage are developed. By studying the influence of the temperature on the experimental plots, the isosteric adsorption heat was determined. Experimental data were correlated to the referential model of Guggenheim, Anderson and Boer (GAB). For both, adsorption and desorption, a good model fit was observed. The isotherms showed very similar shapes between them and, by comparing adsorption and desorption isotherms, the phenomenon of hysteresis was confirmed.