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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...
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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/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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