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Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese
Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style cheese were investigated using the static gravimetric method at 4, 8, and 12 °C in a water activity range (a(w)) of 0.08–0.96. These isotherms were modeled using GAB, BET, Oswin and Halsey equations through weighed non-linear...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190222/ https://ncbi.nlm.nih.gov/pubmed/25328178 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0765-1 |
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