ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 aw range 0.23–0.93 at 20°C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze-dried systems showed positive interaction (i.e., sorbed more water than calculated) for 1 and 5% sucrose at all aw values. For the 10, 15 and 20% sucrose mixtures, positive interaction continued below 0.86 aw; however, above 0.86 aw, no interaction was apparent. That is, experimental sorption values equaled calculated values.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb06138.x
Permalink