Water sorption isotherms and prediction of moisture gain during storage of packaged cereal crackers
The water vapour sorption isotherms of three types of cereal cracker at 20 and 30 °C were determined and a mathematical description obtained through available sorption equations. Water vapour permeability was determined experimentally for two films usually employed for packaging these crackers. The...
Guardado en:
| Autor principal: | |
|---|---|
| Publicado: |
1986
|
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v19_n5_p365_Tubert http://hdl.handle.net/20.500.12110/paper_00236438_v19_n5_p365_Tubert |
| Aporte de: |
| Sumario: | The water vapour sorption isotherms of three types of cereal cracker at 20 and 30 °C were determined and a mathematical description obtained through available sorption equations. Water vapour permeability was determined experimentally for two films usually employed for packaging these crackers. The permeability values were used together with the sorption isotherms to predict mathematically the moisture gain by packaged crackers. Good agreement was found with experimental data obtained for commercially available packages. © 1986 Academic Press Inc. (London) Limited. |
|---|