Sorption isothermes and physicochemical characterization of dried milk products

Ítalo Tuler Perrone,Paulo Henrique Fonseca Da Silva,Antônio Fernandes De Carvalho,Danielle Braga Chelini Pereira,Isis Rodrigues Toledo Renhe

doi:10.5935/2238-6416.20130046

Ítalo Tuler Perrone, Paulo Henrique Fonseca Da Silva + Show 3 more

Open Access

https://doi.org/10.5935/2238-6416.20130046

Copy DOI

Abstract

The aim of this study was to determine the composition, establish the isotherms at 25 o C and apply the BET model for instant whole milk powder (LPI), instant skim milk powder (SMP), half skim milk powder (LPSD), pre-crystallized whole whey by primary nucleation (SPNP), pre-crystallized whole whey by adding 0.05% w / w of lactose (SP0, 05) and pre-crystallized whole whey by adding 0.1% w / w lactose (SP0,1). The Brunauer, Emmett and Teller (BET) model was utilized for analysis of the experimental data. Isotherms of the dried milk products evaluated were fitted to the BET model and the moisture contents were higher than those calculated for the monolayer. Water mass in the monolayer calculated by the BET model presented a statistically significant negative correlation (p=0.026) with the fat concentrations. The difference between enthalpy of adsorption in the monolayer and enthalpy of water condensation between water molecules in the monolayer and in the pure solvent presented statistically significant positive correlations with the concentrations of lactose (p=0.001) and negative correlations with moisture content (p=0.005).

Highlights

As isotermas de sorção descrevem a relação entre a quantidade e a atividade de água em um alimento, podendo apresentar diferentes formatos dependentes da natureza do alimento
Laticínios Cândido Tostes, Juiz de Fora, v. 68, no. 395, p. 33-38, nov/dez ., 2013 the BET model and the moisture contents were higher than those calculated for the monolayer
Water mass in the monolayer calculated by the BET model presented a statistically significant negative correlation (p=0.026) with the fat concentrations

Summary

SUMMARY

The aim of this study was to determine the composition, establish the isotherms at 25 ° C and apply the BET model for instant whole milk powder (LPI), instant skim milk powder (SMP), half skim milk powder (LPSD), pre-crystallized whole whey by primary nucleation (SPNP), precrystallized whole whey by adding 0.05% w / w of lactose (SP0, 05) and pre-crystallized whole whey by adding 0.1% w / w lactose (SP0,1). Water mass in the monolayer calculated by the BET model presented a statistically significant negative correlation (p=0.026) with the fat concentrations. The difference between enthalpy of adsorption in the monolayer and enthalpy of water condensation between water molecules in the monolayer and in the pure solvent presented statistically significant positive correlations with the concentrations of lactose (p=0.001) and negative correlations with moisture content (p=0.005)

INTRODUÇÃO

MATERIAL E MÉTODOS

RESULTADOS E DISCUSSÃO

CONCLUSÕES

Findings

REFERÊNCIAS BIBLIOGRAFICAS