publication . Conference object . 2012

Determination and modeling of desorption isotherms of Maria biscuits from different brands

Pereira, DFC; Correia, PMR; Guiné, Raquel;
Open Access English
  • Published: 01 Jan 2012
  • Country: Portugal
Biscuits (sweet, strongly sweet, semi-sweet biscuits, crackers, wafers) are characterized by a low moisture content in the final product and high levels of fat and sugar [1]. Dehydrated foods, such as biscuits, are very sensitive to gain moisture from the surrounding atmosphere, resulting in a consequent deterioration. When, at constant temperature, the product's moisture increases from the atmosphere, is obtained the adsorption isotherm and when it loses moisture is obtained the desorption isotherm. These curves are very important when studying the storage of dehydrated foods and the specification of packaging that is best suited for them. This study aimed to d...
free text keywords: Maria biscuit, Isotherms
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