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The moisture sorption hysteresis is the difference in the equilibrium moisture content between the adsorption and desorption curves. In present the study the moisture sorption hysteresis of kalakand prepared from standardized milk were investigated by using static gravimetric method, at 15, 25, 350C, over the range of water activity (aw) 0.11 to 0.97. The hysteresis effect exhibited by kalakand shows that the adsorption and desorption isotherms were distinctly apart from each other. The hysteresis loop was classified as Type - C according to Everett and Whitton classification. The distribution of hysteresis loop relative to water activity showed a marked change at various water activities. The hysteresis loop was evaluated in terms of relative hysteresis units. The effect of increasing the isotherm temperature was found decreasing the total hysteresis from 1.72 units at 15⁰C to 1.48 at 25⁰C and 1.13 at 35⁰C. It also resulted in limiting the span of the loop along the isotherms.
Key words: Kalakand, Water activity, Sorption isotherm, Hysteresis, Hysteresis loop.