奶粉的水吸附研究
2010/01/28 15:38
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方案摘要:
Milk powder is a valuable commodity for industrialized and
third world countries. It is widely used in industrialized
countries as the basis for powdered infant foods and by
the baking and confection industries as a raw ingredient.
In developing countries, especially those hit by famines,
milk powder is an important source of protein and
calories. In both cases transportation charges for an
equivalent nutritional value are significantly lower for milk
powder than for bulk whole milk, and milk powder has
greater shelf life not requiring refrigeration.
Free moisture promotes mold growth in foods; the higher
the relative humidity the greater the potential for molding,
particularly over 65%RH. However, like most desiccated
food stuffs, milk powder exhibits a tendency to absorb
moisture from the atmosphere. In a closed container,
therefore, it has self-desiccating qualities to some degree.
Sugar and table salt are two examples of foods with
strong desiccating qualities and are therefore used as
preservatives for other foods which are less desiccating.
So, the moisture sorption quality of a foodstuff is essential
information when it comes to considering packaging and
storage conditions. Moisture sorption can also affect
texture, color and flowability of powders. The moisture
sorption behavior of foods is quickly and conveniently
measured by dynamic gravimetric water vapor sorption,
often referred to simply as DVS.