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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Aneta Ocieczek & Piotr Palich, 2007. "The influence of the development specific surface of sorption on the wettability of instant soups," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 333-338.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:749-cjfs
    DOI: 10.17221/749-CJFS
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