Effect of temperature on moisture desorption isotherms of kheer

摘要: Abstract Desorption isotherms of kheer, a rice based partially heat concentrated and sweetened Indian milk dessert, were obtained in the temperature range 10–40°C. The desorption curves exhibited sigmoid shape corresponding to type II, typical many foods. There was generally negative effect on EMC at low aw, but 25°C 40°C showed inversion above water activity 0.60 implying higher equilibrium moisture content temperature. Of five sorption models tested, GAB model gave best fit all three temperatures. Besides monolayer moisture, properties sorbed viz. number adsorbed monolayers, bound or nonfreezable water, density surface area also obtained. Isosteric by applying Clausius–Clapeyron equation decreased exponentially with increasing content.