The influence of the development specific surface of sorption on the wettability of instant soups

Aneta Ocieczek and Piotr Palich
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Aneta Ocieczek: Department of Hotel and Tourism Management, Faculty of Business Administration, Gdynia Maritime Academy, Gdynia, Poland
Piotr Palich: Department of Hotel and Tourism Management, Faculty of Business Administration, Gdynia Maritime Academy, Gdynia, Poland

Czech Journal of Food Sciences, 2007, vol. 25, issue 6, 333-338

Abstract: In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the isotherm course in the range 0.07-0.44 aw, specific surface was defined for the material under study. Further, the examined foodstuff concentrates wettability was established by measuring the time from the moment of powder penetration to the continuous phase. On the basis of the results obtained, conclusions were formulated concerning the influence of specific surface of sorption on the wettability of the products examined.

Keywords: instant soup; wettability; specific surface of sorption; BET equation (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:749-cjfs

DOI: 10.17221/749-CJFS

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