Water activity in the structured milk products
- Autores: Ostroumov L.A.1, Arkhipov A.N.1, Ostroumov LA1, Arhipov AN1
-
Afiliações:
- Edição: Nº 12 (2011)
- Páginas: 50-51
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326862
- ID: 326862
Citar
Acesso aberto
Acesso está concedido
Somente assinantes
Resumo
Water activity in the structured milk products received with application of different stabilizers has been studied. Zones of moisture content on desorption curves have been assessed. Dynamics of the water activity changes at different concentrations and types of stabilizers are given. Nomograph for determining binding energy in relation with sorption isotherms is shown. The types of stabilizers providing the longest shelf lives for curds, gel and processed cheese were determined.
Palavras-chave
Bibliografia
- Галстян А.Г. Показатель «активность воды» как критерий хранимоспособности молочных продуктов // Научное обеспечение молочной промышленности (ВНИМИ 75 лет): сборник научных трудов. - М.: ГНУ ВНИМИ, 2004.
- Нечаев А.П., Траубенберг С.Е., Кочеткова А.А. Пищевая химия. -М.: ГИОРД, 2007.
- Остроумов Л.А., Садовая Т.Н., Ермолаев В.А. Формы связи влаги в сырах с плесенью // Вестник КрасГАУ. 2011. № 3.
Arquivos suplementares
