Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
We compared the moisture sorption isotherms (MSI's) and their temperature dependence of composite foods with those of crust and filling. The MSI were determined on cracker, cookie, chocolate, and two types of composite foods such as CFI (cracker/chocolate/cracker) and CF2 (cookie/chocolate/cookie) at 20,30, and 40°C and 11–85% relative humidity, and fitted into the Guggenheim-Anderson-de Boer (GAB) equation. Chocolate had the lowest monolayer (mo) value, equilibrium moisture content (EMC), and sorption energy levels, followed by cookie and cracker. The CFI had higher EMC values and sorption energy than CF2. The GAB mo values and C1 values decreased with temperature, while C2 values increased with temperature.
Type of Medium: