Water Sorption and Time-Dependent Phenomena of Milk Powders

Jouppila, Kirsi; Roos, Yrjö H.

doi:10.3168/jds.s0022-0302(94)77121-6

Cited by 174 publications

(163 citation statements)

References 23 publications

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“…During the sorption experiment, particularly using the static method, crystallization of the amorphous lactose occurs in the milk powder sample. This phenomenon is well known (Berlin et al 1968;Jouppila and Roos 1994). Berlin et al (1968) used an electronic recording microbalance to record gravimetric changes in a precise absorption and desorption experiment on the dehydration dairy products.…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of freeze dried whey–grape beverage mix

Varghese¹,

Radhakrishna²,

Bawa³

2012

J Food Sci Technol

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Moisture sorption isotherms of freeze dried whey-grape beverage powder were determined at 20, 30 and 40°C. A gravimetric static method was used under 0.11-0.85 water activity range and the sorption isotherms were found to be Type II. Various mathematical models were fitted to experimental data and it was found that Peleg model suits best in describing the equilibrium moisture content-equilibrium relative humidity relationships of instant whey-grape beverage mix over the range of temperatures studied. The net isosteric heat of sorption varied between 5.22 and 1.12 KJ/mol at moisture level varying between 1 and 9 % db. At moisture content below 1 % (db) the isosteric heat of sorption increased sharply for freeze dried whey-grape beverage powder and value of 49.08 KJ/mol was estimated.

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Section: Introductionmentioning

confidence: 99%

Moisture sorption characteristics of freeze dried whey–grape beverage mix

Varghese¹,

Radhakrishna²,

Bawa³

2012

J Food Sci Technol

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“…The glass transition behaviour of various carbohydrates is well known, but a higher T g may be found for carbohydrate-protein mixtures than for carbohydrates alone [30]. Lactose as a milk component significantly affects the physical characteristics of dairy powders [31][32][33].…”

Section: Introductionmentioning

confidence: 99%

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

Ostrowska–Ligęza

Jakubczyk

Górska

et al. 2014

J Therm Anal Calorim

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The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w ) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass transition temperature as the function of water content for samples of baby formulas. Three types of baby formulas (mixture, agglomerate, coated agglomerate) were determined by sorption isotherms, DSC and MDSC. DSC curves of mixture, agglomerate and coated agglomerate did not show differences in shape and course. The glass transition temperature of powders stored at different water activities was measured and it decreased with the increase in moisture content, confirming the strong plasticising effect of water on this property. Critical water activities varied from 0.14 to 0.68 and critical moisture contents varied from 0.032 to 0.062 g g -1 powder.

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“…The value for k was the mean derived from the experimental data on T g and water content. 10 The Gordon and Taylor equation has been generally used for the prediction of water plasticization for binary systems. The equation was used here to predict water plasticization of sugar and sugar(s)/casein systems.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures

Vega

Roos

2007

Food Biophysics

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The effect of the state of aggregation of casein (micellar or non-micellar, as milk protein concentrate [MPC] or sodium caseinate [Na-caseinate], respectively) on water sorption, plasticization, and crystallization of freeze-dried matrices containing sucrose, lactose or their blends were studied. The Guggenheim-Anderson-de Boer (GAB) equation satisfactorily fitted to the water sorption data. In most cases, sugar crystallization-studied by water sorption behavior, x-ray diffraction, and non-isothermal calorimetry-occurred significantly slower in systems containing Na-caseinate compared to MPC. The type of casein did not affect the temperature range where the glass transition (T g ) was observed. Sugar/Nacaseinate mixtures showed higher instant crystallization temperatures (up to 20°C) than sugar/MPC mixtures. X-ray diffraction showed that: (a) crystallinity increased with increasing relative vapor pressure (RVP)>44%; (b) lactose crystallized mainly as α-lactose monohydrate regardless of casein type; and (c) that sucrose crystals predominated the patterns of the sucrose/ lactose mixtures. Results suggested that the way proteins organize in space (i.e., aggregation state) affected their interactions with neighboring sugar and water molecules, which led to differences in sugar crystallization behavior.

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Water Sorption and Time-Dependent Phenomena of Milk Powders

Cited by 174 publications

References 23 publications

Moisture sorption characteristics of freeze dried whey–grape beverage mix

Moisture sorption characteristics of freeze dried whey–grape beverage mix

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures

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