Abstract
The sorption isotherms of dudh churpi, a shelf-stable traditional milk product in India, determined at 15, 25, 35 and 45 degrees C, were typical type II sigmoidal according to the BDDT (Brunauer-Deming-Deming-Teller) classification. Nine equations, namely Bradley, Henderson, Iglesias and Chirife, Khun, Mizrahi, GAB (Guggenheim-Anderson-de Boer), modified Mizrahi, Oswin and Caurie were fitted to the sorption data. Caurie's equation was found to be suited best to predict equilibrium moisture content of dudh churpi. Monolayer value, density of sorbed water, number of monolayers and area of adsorbent decreased with the increase in temperature.
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