Hossain S A, Pal P K, Sarkar P K, Patil G R
Centre for Life Sciences, University of North Bengal, Siliguri, India.
Nahrung. 2002 Jun;46(3):136-40. doi: 10.1002/1521-3803(20020501)46:3<136::AID-FOOD136>3.0.CO;2-T.
The sorption isotherms of dudh churpi, a shelf-stable traditional milk product in India, determined at 15, 25, 35 and 45 degrees C, were typical type II sigmoidal according to the BDDT (Brunauer-Deming-Deming-Teller) classification. Nine equations, namely Bradley, Henderson, Iglesias and Chirife, Khun, Mizrahi, GAB (Guggenheim-Anderson-de Boer), modified Mizrahi, Oswin and Caurie were fitted to the sorption data. Caurie's equation was found to be suited best to predict equilibrium moisture content of dudh churpi. Monolayer value, density of sorbed water, number of monolayers and area of adsorbent decreased with the increase in temperature.
印度一种可长期保存的传统奶制品——杜德丘尔皮在15、25、35和45摄氏度下测定的吸附等温线，根据BDDT（布鲁瑙尔-德明-德明-泰勒）分类法属于典型的II型S形。九个方程，即布拉德利方程、亨德森方程、伊格莱西亚斯和奇里费方程、昆方程、米兹拉希方程、GAB（古根海姆-安德森-德布尔）方程、修正米兹拉希方程、奥斯温方程和考里方程，被用于拟合吸附数据。结果发现考里方程最适合预测杜德丘尔皮的平衡水分含量。单层值、吸附水密度、单层数量和吸附剂面积随温度升高而降低。
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