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Moisture sorption characteristics of freeze dried whey–grape beverage mix
Moisture sorption isotherms of freeze dried whey–grape beverage powder were determined at 20, 30 and 40 °C. A gravimetric static method was used under 0.11–0.85 water activity range and the sorption isotherms were found to be Type II. Various mathematical models were fitted to experimental data and...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2012
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190261/ https://ncbi.nlm.nih.gov/pubmed/25328219 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0797-6 |
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