Effect of Temperature on Water Vapor Sorption by Dries Milk Powders
E. Berlin, Barbara A. Anderson, M.J. Pallansch
Journal of Dairy Science
Abstract
The influence of temperature on the equilibrimu water vapor sorption values for dried milk powders varied with the relative pressure P/Po, in the temperature range between 14 and 34 C, with both positive and negative temperature effects on adsorption observed. Thermodynamic treatment of the data indicate an initial high isosteric heat of adsorption, qsT, for protein-water binding, followed by lower energy values, less than AHL, the heat of liquefaction of water, which are attributable to mobility of sorbed water molecules and solubilization and crystallization of lactose. The lactose crystallizationinduced breakpoint in the isotherm occurred at lower P/Po on elevating the temperature. In materials containing no amorphous lactose, only negative effects of temperature were observed with qs~ > AHL.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
lactose crystallization induces breakpoint in the isotherm
“The lactose crystallizationinduced breakpoint in the isotherm occurred at lower P/Po on elevating the temperature.”
lactose crystallization occurs at lower P/Po
“The lactose crystallizationinduced breakpoint in the isotherm occurred at lower P/Po on elevating the temperature.”
isosteric heat of adsorption is high protein-water binding
“Thermodynamic treatment of the data indicate an initial high isosteric heat of adsorption, qsT, for protein-water binding, followed by lower energy values, less than AHL, the heat of liquefaction of w...”