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Wasserdampf‐Sorptionsisothermen des Caseins bei kleinen Wasseraktivitäten
Author(s) -
Gál S.,
Arm H.,
Signer R.
Publication year - 1962
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19620450303
Subject(s) - chemistry , sorption , casein , freundlich equation , quartz , chromatography , environmental chemistry , food science , adsorption , organic chemistry , metallurgy , materials science
The water vapor sorption of casein has been studied with a quartz spring balance between 0,002 and 0,050 water activity at 25°C and 45°C. The Freundlich equation describes precisely the sorption behaviour of casein under the conditions investigated. The isosteric heats of sorption have been calculated.