Effect of temperature on moisture desorption isotherms of kheer

A. Jayendra Kumar, R. R.B. Singh, G. R. Patil, A. A. Patel

Research output: Contribution to journalArticlepeer-review

51 Scopus citations

Abstract

Desorption isotherms of kheer, a rice based partially heat concentrated and sweetened Indian milk dessert, were obtained in the temperature range of 10-40°C. The desorption curves exhibited sigmoid shape corresponding to type II, typical of many foods. There was generally a negative temperature effect on EMC at low aw, but curves at 25°C and 40°C showed inversion above water activity of 0.60 implying a higher equilibrium moisture content at higher temperature. Of the five sorption models tested, the GAB model gave the best fit at all the three temperatures. Besides monolayer moisture, properties of sorbed water viz. number of adsorbed monolayers, bound or nonfreezable water, density of sorbed water and surface area of sorption were also obtained. Isosteric heat of sorption obtained by applying Clausius-Clapeyron equation decreased exponentially with the increasing moisture content.

Original languageEnglish (US)
Pages (from-to)303-310
Number of pages8
JournalLWT
Volume38
Issue number3
DOIs
StatePublished - May 2005
Externally publishedYes

Bibliographical note

Funding Information:
Technical help rendered by Mr. A.S. Khojare, Dr. Neeraj Kumar and Ms. Sangeeta Mishra is gratefully acknowledged. Financial help for this project component (Network Project) was provided by the Indian Council of Agricultural Research.

Keywords

  • Desorption isotherms
  • Heat of desorption
  • Indian dairy product
  • Properties of sorbed water
  • Sorption models
  • Water activity

Fingerprint

Dive into the research topics of 'Effect of temperature on moisture desorption isotherms of kheer'. Together they form a unique fingerprint.

Cite this