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.
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