KINETICS OF WATER VAPOUR ADSORPTION AND CAKING OF WHEY POWDER
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):7–10
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ABSTRACT
The study was aimed at investigating caking of sweet whey powder and whey demineralized as a result of water vapor adsorption in respect of their sorption capacity. The analysis of the course of kinetic curves demonstrated that sweet whey was characterised by a higher capacity and rate of water vapour adsorption as compared to the demineralized whey. During storage at relative humidity of RH>0.43 the powders were subject to caking once the material reached water activity (aw) of 0.3-0.4, yet the sticking of powder particles proceeded faster in the case of sweet whey.
ISSN:1230-0322