MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OF SANDESH– AN INDIAN MILK PRODUCT
Article first published online: 4 DEC 2009
© 2009 The Author(s). Journal compilation © 2009 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 34, Issue 1, pages 152–166, February 2010
How to Cite
SAHU, J.K. and DAS, H. (2010), MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OF SANDESH– AN INDIAN MILK PRODUCT. Journal of Food Processing and Preservation, 34: 152–166. doi: 10.1111/j.1745-4549.2009.00461.x
- Issue published online: 25 JAN 2010
- Article first published online: 4 DEC 2009
- Accepted for Publication September 2, 2009
Moisture sorption isotherm of sandesh, one of the most popular milk products in India, was determined in terms of its moisture adsorption isotherms by gravimetrical method at 20 and 30C using various saturated salt solutions in the range of 11.2 to 97.2%. The isotherms obtained were of sigmoid shape and of the Brunauer–Emmett–Teller type. Out of three sorption models fitted to the experimental data, Caurie's model was found superior in interpreting the moisture adsorption characteristics of sandesh. The monolayer moisture content as calculated from the Caurie's model at 20 and 30C were 5.89% (dry basis [d.b.]) and 5.21% (d.b.), respectively. The values of isosteric heat of sorption as calculated from Clausius–Clapeyron equation was found to increase with decreasing moisture content at lower moisture content and approached the value of heat of vaporization of free water above 17.25% (d.b.).
The present paper describes basically the storage stability of sandesh. The sandesh is a heat–acid coagulated product of milk in Indian subcontinent and forms the part and parcel of social life, ceremonies and festivals. It has an excellent market potential and higher profit margin compared with other milk products like table butter, cheese and milk powder. Although Indian dairy industry has made rapid strides in the last few decades, there is no proper packaging system, developed so far, for storage of sandesh. Keeping pace with the growing consumers' demand for fresh, convenient and microbiologically free foods, design of proper packaging system is the need of the hour. The data presented in the paper will be very much essential for the researchers and research and development institutions for proper designing of packaging system for sandesh.