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Casein is a potential food protein, used in a number of food applications. In this work, moisture sorption isotherms of casein were determined at 10, 20 and 30 o C under different relative humidity in the range of 12 to 98 percent using gravimetric method. The equilibrium moisture uptake data were interpreted with the help of three well-known sorption isotherm models namely, (GAB, Halsey and Oswin models) using non-linear least square method. The experimental moisture uptake data were best interpreted by GAB model. The monolayer moisture content X m was found to vary from 54.08 x 10 -3 to 10.48 x10 -3 kg kg -1 (db) for a temperature rise from 10 to 30 o C, thus indicating negative temperature dependence. The Clausius-Clapeyron equation was used to determine the isosteric heat of sorption (q st ). The uptake data was also used to determine isokinetic temperature T β (315.9 K) and harmonic mean temperature T hm (292.8 K). The enthalpy-entropy compensation theory indicated that moisture sorption process was enthalpy driven.

Investigation of moisture sorption behavior of soluble sodium caseinate