உணவு, ஊட்டச்சத்து மற்றும் மக்கள்தொகை ஆரோக்கியத்தின் இதழ் திறந்த அணுகல்

சுருக்கம்

Sorption Isotherms of Traditional Indian Dairy Products: A Review

Gajanan Deshmukh, Preeti Birwal, Saurabh Patel, Rupesh Datir and Anup Surywanshi

The moisture sorption isotherms describe the equilibrium relation between water activity (aw) and equilibrium moisture content of food at constant temperatures and pressures condition. An understanding of sorption characteristics of traditional Indian dairy products provides valuable information to characterize storage condition and packaging problems. The isotherms of tradition dairy products generally follow sigmoid shape, and are of BET type II classification.