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Sorption behaviour of mechanically mixed and freeze-dried sucrose/casein mixtures.

Author(s) : BAKHIT R., SCHMIDT S.

Type of article: Article

Summary

Interactions between sucrose and casein were investigated by adsorption isotherms. Mechanically mixed and freeze-dried sucrose/casein mixtures at sucrose percentages of 1, 5, 10, 15 and 20% (wet basis) were compared to calculated isotherms using the mass balance equation, over the water activity range 0.23-0.93 at 20 deg C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze-dried systems showed positive interaction for 1 and 5% sucrose at all water activity values and for 10, 15 and 20% sucrose at some values.

Details

  • Original title: Sorption behaviour of mechanically mixed and freeze-dried sucrose/casein mixtures.
  • Record ID : 1994-2566
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 5
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

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