Moisture sorption characteristics of curd (Indian yogurt) powder

Varghese, Koshy; Ramachandrannair, Sinija V; Mishra, Hari Niwas

doi:10.1111/j.1471-0307.2008.00441.x

Cited by 6 publications

(4 citation statements)

References 23 publications

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“…Palipane and Driscoll (1992) explained this phenomenon as the breaking away of water molecules from the sorption sites when activated at higher energy levels and decreases the EMC. Similar findings have been reported in literature of sorption isotherm study of yoghurt powders (Koc et al 2010a;Varghese et al 2009). A sharp increase in EMC was observed at higher a w (a w [0.50) for all the temperatures studied and could be explained by the dissolution of sugar in the sorbed water vapour (Kaymak-Ertekin and Gedik 2004; Maroulis et al 1988).…”

Section: Resultssupporting

confidence: 89%

“…The plots of equilibrium moisture content of SYP and the corresponding water activity at selected storage temperatures were used to generate sorption isotherms. In the present study, eight sorption models were used which have been proposed for sugar-rich dehydrated food powders in the literature (Iglesias and Chirife 1982;Koc et al 2010a;Mundada and Hathan 2012;Sormoli and Langrish 2015;Varghese et al 2009). A non-linear least-square regression analysis was done to evaluate the models.…”

Section: Modelling Of Sorption Isothermsmentioning

confidence: 99%

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Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder

et al. 2018

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Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models. A non-linear least square regression analysis was adopted to evaluate the model constants. The experimental sorption data were best fitted to four parameter Peleg model. The monolayer moisture contents found from GAB model were 4.88, 4.54, 3.86 and 3.52% at 20, 30, 40 and 50 °C, respectively. The maximum net isosteric heat of sorption and sorption entropy of SYP were 9.399 kJ/mol and 20.28 J/mol K, respectively. The Gibb's free energy change for sorption was in the range 3436.19-303.91 J/mol. The storage stability in terms of moisture content, thiobarbituric acid, free fatty acid, hydroxymethyl furfural values and starter counts of SYP packed in aluminium laminated polyethylene (ALPE) and low density polyethylene (LDPE) were studied along with their change kinetics. The relationship between the water vapour permeability of packaging materials and adsorbed moisture (determined from GAB equation) in powder was used to predict the shelf life and was predicted as 28 and 44.44 days in LDPE and ALPE pouches, respectively.

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Section: Resultssupporting

confidence: 89%

Section: Modelling Of Sorption Isothermsmentioning

confidence: 99%

Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder

et al. 2018

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“…On the basis of the highest R 2 , lowest E%, SSE, RMSE and better random residual plots, the Oswin model found best fitted model followed by GAB, Smith and Peleg model. The present results were followed with the other researchers’ work reported by Langova and Stencl (2014) for whole milk powder, Varghese et al (2008) for yogurt powder and Yu et al (2013) for bovine colostrum powder.…”

Section: Resultssupporting

confidence: 83%

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Nayak¹,

Ramachandra

Nidoni

et al. 2022

Food Processing Preservation

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The moisture sorption isotherms of donkey milk powder were studied at 20, 25 and 30°C for 0.22 to 0.93 a w through gravimetric method. GAB, Peleg, Smith and Oswin mathematical models were fitted to experimental data. Equilibrium moisture content of the sample increased from 0.0499 to 0.3255, 0.0447 to 0.2904, 0.0426 to 0.2618 kg.kg −1 solid at 20, 25 and 30°C with increasing a w from 0.22 to 0.93. Isotherm curves showed type II behavior. Monolayer moisture content decreased from 0.0373 to 0.0301 g.100 g −1 solids at 20 to 30°C. The net isosteric heat of sorption decreased from 98.55 to 0.74 kJ.mol −1 with increased moisture content from 2 to 20% (d.b.). The adsorption isotherm curves suggest that the sample requires more attention when handled in RH higher than 24, 33 and 42% at 20, 25 and 30°C.Novelty impact statement: Donkey milk powder was stable below 42% RH at 30°C.The best-fitting Oswin model equation provides a solid foundation for future research on drying and storage of donkey milk powder. Isosteric heat of sorption of donkey milk powder decreases with increase in moisture content.

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“…Sorption isotherms of several western dairy products including milk powder, whey protein, lactose, casein, whey powder, yoghurt, and cheese have been reported, but the published report on Indian dairy products is limited. Information on moisture sorption isotherm of Kalakand (Deshmukh et al 2018), Shrikhand (Khojare, 2018), Bottle Guard Burfi (Quadri et al 2016), Cham-Cham ( Puri and Khamuri, 2015), Sandesh (Khojare, 2014;Khojare and Hembade, 2015;Sahu and Das, 2010), Dietetic Rabri (Ghayal et al 2013), Dietetic Chhana Kheer (Gautam et al 2018), Peda (Biradar et al 1985;Kumar et al 2012), ready to use Basundi mix (Sharma et al 2009), Curd powder (Varghese et al 2008), Chhana podo (Rao et al 2006. ), Milk Burfi (Ramakrishna et al 2005, Kheer (Jayendra Kumar et al 2005), Dudh churpi (Hossain et al 2002), Khoa (Sawhney and Cheryan, 1988) and Chhana powder and Casein (Bandyopadhyay et al 1987) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of chhana murki

Khojare¹

2020

IJDS

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Moisture sorption characteristics of Chhana murkiwere investigated at a temperature of 20 o C, 30 o C, and 40 o C using the static gravimetric method. Sorption curves obtained were sigmoid in shape and classified as type II. Equilibrium moisture content increased with an increase in water activity and decreases with an increase in temperature. Among the BET ,GAB, and Caurie models tested, the BET and GAB models were found better to predict EMC data. BET monolayer decreased from 5.77 g H 2 O /100 g of solids at 20 o C to 4.83 g H 2 O /100 g of solids at 40 o C. The GAB monolayer value decreased from 5.90 g H 2 O /100 g of solids at 20 o C to 5.14 g H 2 O /100 g of solids at 40 o C. The properties of sorbed water viz., number of adsorbed monolayer, percent bound and non-freezable water and surface area of sorption were determined using Caurie equation. Net isosteric heat of sorption decreased with a corresponding increase in moisture content, initially rapidly up to 15.89 g of water/100 g of solids and then approaching a constant value.

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Moisture sorption characteristics of curd (Indian yogurt) powder

Cited by 6 publications

References 23 publications

Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder

Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Moisture sorption characteristics of chhana murki

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