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Cereal Chem 59:289 - 290.  |  VIEW ARTICLE
Predicting the Moisture Isotherm for Corn-Soy Milk from Individual Component Moisture Isotherms and Their Possible Effects on Storage Stability.

S. R. Eckhoff, L. T. Black, and R. A. Anderson. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Moisture isotherms for the blended food product corn-soy milk (CSM) and for the individual hygroscopic constituents of CSM are reported at 25 C. Isotherms were used to predict the moisture content of each constituent after blending by applying a procedure previously developed for dehydrated food. Nonfat dry milk in CSM formula 2 increases in moisture content from 4.0 to 8.2% because of the moisture transfer from the soy flour, which decreased from 10.0 to 8.9% moisture.

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