publication . Article . 2010

Moisture sorption isotherms of dehydrated whey proteins

Suzana Rimac Brnčić; Vesna Lelas; Zoran Herceg; Marija Badanjak;
Open Access English
  • Published: 01 Mar 2010 Journal: Mljekarstvo (issn: 0026-704X, eissn: 1846-4025, Copyright policy)
  • Publisher: Croatian Dairy Union
Moisture sorption isotherms describe the relation between the moisture content of the dry material (food) and relative humidity of the surrounding environment. The data obtained are important in modelling of drying process conditions, packaging and shelf-life stability of food that will provide maximum retaining of aroma, colour and texture as well as nutritive and biological value. The objective of this research was to establish the equilibrium moisture content and water activity, as well as monolayer value of two commercial powdered whey protein isolates before and after tribomechanical micronisation and enzymatic hydrolysis, respectively. At the same time it ...
free text keywords: whey protein, water sorption isotherm, Dairying, SF221-250
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Article . 2010
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