Adsorption isotherms of mechanically mixed and freeze‐dried mixtures of NaCl/casein at solute percentages of 1, 5, 10, 15, and 20 (wet basis) were obtained over the aw range 0.23–0.927 at 20°C. Experimental isotherm values were compared to those calculated by a mass balance equation. The mechanically mixed samples sorbed additively as predicted by the mass balance equation below 0.755 aw, whereas the freeze‐dried mixtures sorbed more water than predicted (positive interaction) below 0.755 aw, Both types of mixtures sorbed less water than predicted by the mass balance equation (negative interaction) above the saturation aw of the NaCl, 0.755.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Mar 1992|
ASJC Scopus subject areas
- Food Science