Journal of Food Technology

Year: 2008
Volume: 6
Issue: 4
Page No. 152 - 157

Experimental Determination of the Sorption Isotherms of "Beta" Lactose, New Water Absorbent and Sodium Bicarbonate

Authors : Yue bi Yao Clement and Kablan Tano

Abstract: The sorption isotherms of "beta" lactose, sodium bicarbonate and new water absorbent in powdered form were determined within the range of 11-100% relative humidity at 4C, using saturated salt solutions method. The comparison between the sorption isotherms of "beta" lactose, sodium bicarbonate and new generation of water absorbent is studied. The new water absorbent was the most hygroscopic and had sigmoid shaped, type II isotherms according to Brunauer-Emmet-Teller (BET) classification. The "beta" lactose and sodium bicarbonate exhibited type III behaviour. The goodness of fit of the GAB model to experimental results was determined. All of the products tested, the new water absorbent gave good fit while the "beta" lactose and the sodium bicarbonate gave a less good fit.

How to cite this article:

Yue bi Yao Clement and Kablan Tano , 2008. Experimental Determination of the Sorption Isotherms of "Beta" Lactose, New Water Absorbent and Sodium Bicarbonate. Journal of Food Technology, 6: 152-157.

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