INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL

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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Bibliographic Details
Main Authors: Julio Gil, Paola Yacanto, Silvana Muratona, Clidia R. Abaca, Sylvia M. Esquenoni
Format: Article
Language:Spanish
Published: Executive Business School 2016-03-01
Series:Avances en Ciencias e Ingeniería
Subjects:
isotherm
adsorption
desorption
milk powder
Online Access:http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=356

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