KINETICS OF WATER VAPOUR ADSORPTION AND CAKING OF WHEY POWDER

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 (a_w) of 0.3-0.4, yet the sticking of powder particles proceeded faster in the case of sweet whey.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.