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Application of gab or other models for water sorption isotherms determination of traditional bakery products

Secchi, Nicola and Catzeddu, Pasquale and Roggio, Tonina and Scano, Efisio Antonio and Mura, Giampaolo and Piga, Antonio <1965- > (2009) Application of gab or other models for water sorption isotherms determination of traditional bakery products. Italian Journal of Food Science (Special Issue), p. 30-32. ISSN 1120-1770. Article.

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The vapour sorption isotherms of five typical baked foods were determined at 20°C. In particular, the methodology proposed by Cost Projects 90 and 90 bis have been used. The latter procedure implies using a proper number of pieces of each product. The products have been closed in desiccators, in which nine different equilibrium relative (ERH) humidity have been created. The relative humidity inside desiccators have been checked daily until equilibrium, before piacing sampies. Moisture content of samples has been measured by a gravimetrie method, while water activity has been determined by a dew-point hygrometer. AlI obtained data have been interpoiated to fit the GAB equation or other equations and the mean relative percentage deviation modulus (E%) calculated.

Item Type:Article
ID Code:5185
Uncontrolled Keywords:Bakery products, biscuits, cookies, shelf-life, sorption isotherms
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > Porto Conte Ricerche, Alghero
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Chiriotti Editori
Publisher Policy:Depositato per gentile concessione dell'Editore
Additional Information:Poster presented at the "SLlM 2008, Shelf Life International Meeting", Ischia (Italy), June 25-27th 2008.
Deposited On:03 Dec 2010 18:34

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