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Parameter selection of equations of water vapour adsorption kinetics by cocoa instant powder and its igredients
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(get PDF  )
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Ewa Ostrowska-Ligęza
, Andrzej Lenart
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Department of Food Engineering and Process Management, Warsaw Agricultural University (SGGW)
ul. Nowoursynowska 159C, 02-776 Warszawa
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Acta Agrophysica 148 (2007)
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abstract: The purpose of the research was analysis of material composition and water activity influence on the kinetics of water vapour adsorption. The materials were powders: crystal and powder sugars, pure cocoa, milk powder and maltodextrin. Kinetics of water adsorption were determined at three levels of water activity of the environment (0.34; 0.65; 0.90). Two exponential equations were determined: simplified and compound. Both equations well fitted the adsorption curves at three levels of water activity.
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keywords: powdered cocoa drink, water vapour adsorption, water activity, kinetics of water adsorption
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original in: Polish |
