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

https://doi.org/10.17221/749-CJFSCitation:Ocieczek A., Palich P. (2007): The influence of the development specific surface of sorption on the wettability of instant soups. Czech J. Food Sci., 25: 333-338.
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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.
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