Sorption Behavior of Mechanically Mixed and Freeze‐Dried Sucrose/Casein Mixtures


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Interactions between sucrose and casein were investigated by adsorption isotherms. Mechanically mixed and freeze‐dried sucrose/casein mixtures at sucrose percentages of 1, 5, 10, 15 and 20% (wet basis) were compared to calculated isotherms using the mass balance equation, over the aw range 0.23–0.93 at 20°C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze‐dried systems showed positive interaction (i.e., sorbed more water than calculated) for 1 and 5% sucrose at all aw values. For the 10, 15 and 20% sucrose mixtures, positive interaction continued below 0.86 aw; however, above 0.86 aw, no interaction was apparent. That is, experimental sorption values equaled calculated values.

Original languageEnglish (US)
Pages (from-to)1162-1165
Number of pages4
JournalJournal of food science
Issue number5
StatePublished - Sep 1993


  • casein
  • freeze‐dried
  • isotherms
  • sucrose
  • water adsorption

ASJC Scopus subject areas

  • Food Science

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