Premium
Thermodynamics of Water‐Egg Powders Interaction
Author(s) -
LAI CHRISTOPHER C.,
GILBERT SEYMOUR G.,
MANNHEIM CHAIM H.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10546.x
Subject(s) - sorption , water activity , chemistry , salt (chemistry) , thermodynamics , water content , adsorption , geology , physics , geotechnical engineering
Water sorption properties and differential thermodynamic parameters of two classes of egg powder were studied. Considerably higher water uptake was observed for whole egg with corn syrup and salt (CEP) than whole egg powder (WEP). Onset of water clustering began at a lower water activity for the WEP‐water system than for the CEP‐water system. The thermodynamic qualities were less negative for WEP than CEP. The presence of more sorptive sites with higher binding energies was suggested for CEP and WEP.