खाद्य, पोषण और जनसंख्या स्वास्थ्य जर्नल खुला एक्सेस

अमूर्त

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.