INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL
The use of sorption isotherms at 25°C, for analyze the influence of water activity (aw) of the different compositions of whole milk, skim and low in lactose powder, was study. Precisely the latter incorporating previous work can extend the differential behavior of the various components. The work ca...
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| Format: | Article |
| Language: | Spanish |
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Executive Business School
2016-03-01
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| Series: | Avances en Ciencias e Ingeniería |
| Subjects: | |
| Online Access: | http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=356 |
| _version_ | 1819131213987708928 |
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| author | Julio Gil Paola Yacanto Silvana Muratona Clidia R. Abaca Sylvia M. Esquenoni |
| author_facet | Julio Gil Paola Yacanto Silvana Muratona Clidia R. Abaca Sylvia M. Esquenoni |
| author_sort | Julio Gil |
| collection | DOAJ |
| description | The use of sorption isotherms at 25°C, for analyze the influence of water activity (aw) of the different compositions of whole milk, skim and low in lactose powder, was study. Precisely the latter incorporating previous work can extend the differential behavior of the various components. The work can establish the relationship between the moisture content of the milk powders studied, with its water activity (aw). The experimental results are evaluated with reference model GAB, noting that the layout of the isotherms and the model parameters were successfully adjusted to the values obtained. The clear influence of the presence of monosaccharides (glucose and galactose) in the reduced-lactose milk, which reduce the water activity aw from greater value of 0.4 due to the higher solubility of these, is observed. The fat content in whole milk, not being adsorbent is manifested in higher values for water activity. |
| first_indexed | 2024-12-22T09:11:56Z |
| format | Article |
| id | doaj.art-55e9a5856d0041dfbd4cb72e20106fd6 |
| institution | Directory Open Access Journal |
| issn | 0718-8706 0718-8706 |
| language | Spanish |
| last_indexed | 2024-12-22T09:11:56Z |
| publishDate | 2016-03-01 |
| publisher | Executive Business School |
| record_format | Article |
| series | Avances en Ciencias e Ingeniería |
| spelling | doaj.art-55e9a5856d0041dfbd4cb72e20106fd62022-12-21T18:31:25ZspaExecutive Business SchoolAvances en Ciencias e Ingeniería0718-87060718-87062016-03-01714147INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODELJulio Gil0Paola Yacanto1Silvana Muratona2Clidia R. Abaca3Sylvia M. Esquenoni4Universidad Nacional de San Luis, Facultad de Ingeniería y Ciencias Agropecuarias, Ruta Prov. Nº 55 (Ex. 148) Extremo Norte, (5730) V. Mercedes, San Luis - ArgentinaUniversidad Nacional de San Luis, Facultad de Ingeniería y Ciencias Agropecuarias, Ruta Prov. Nº 55 (Ex. 148) Extremo Norte, (5730) V. Mercedes, San Luis - ArgentinaUniversidad Nacional de San Luis, Facultad de Ingeniería y Ciencias Agropecuarias, Ruta Prov. Nº 55 (Ex. 148) Extremo Norte, (5730) V. Mercedes, San Luis - ArgentinaUniversidad Nacional de San Luis, Facultad de Ingeniería y Ciencias Agropecuarias, Ruta Prov. Nº 55 (Ex. 148) Extremo Norte, (5730) V. Mercedes, San Luis - ArgentinaUniversidad Nacional de San Luis, Facultad de Ingeniería y Ciencias Agropecuarias, Ruta Prov. Nº 55 (Ex. 148) Extremo Norte, (5730) V. Mercedes, San Luis - ArgentinaThe use of sorption isotherms at 25°C, for analyze the influence of water activity (aw) of the different compositions of whole milk, skim and low in lactose powder, was study. Precisely the latter incorporating previous work can extend the differential behavior of the various components. The work can establish the relationship between the moisture content of the milk powders studied, with its water activity (aw). The experimental results are evaluated with reference model GAB, noting that the layout of the isotherms and the model parameters were successfully adjusted to the values obtained. The clear influence of the presence of monosaccharides (glucose and galactose) in the reduced-lactose milk, which reduce the water activity aw from greater value of 0.4 due to the higher solubility of these, is observed. The fat content in whole milk, not being adsorbent is manifested in higher values for water activity.http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=356isothermadsorptiondesorptionmilk powder |
| spellingShingle | Julio Gil Paola Yacanto Silvana Muratona Clidia R. Abaca Sylvia M. Esquenoni INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL Avances en Ciencias e Ingeniería isotherm adsorption desorption milk powder |
| title | INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL |
| title_full | INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL |
| title_fullStr | INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL |
| title_full_unstemmed | INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL |
| title_short | INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL |
| title_sort | influence of the composition of milk powder on water activity applying the gab model |
| topic | isotherm adsorption desorption milk powder |
| url | http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=356 |
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