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Adsorption Isotherms of M aria Biscuits from Different Brands
Author(s) -
Guiné R.P.F.,
Barroca M.J.,
Pereira D.,
Correia P.M.R.
Publication year - 2014
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12089
Subject(s) - adsorption , chemistry , water activity , moisture , sorption , food science , water content , texture (cosmology) , equilibrium moisture content , computer science , organic chemistry , engineering , image (mathematics) , artificial intelligence , geotechnical engineering
This study aimed to determine the adsorption curves of M aria biscuits from different brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to allow reaching equilibrium.From the results, it was possible to observe that by increasing the temperature, the stability of the product is augmented, as for the same moisture content the water activity is greatly reduced. Four sorption models were fitted with the adsorption data, but the G uggenheim– A nderson–de B oer and H enderson were better than the other models tested. In addition, the monolayer moisture content at temperature of 25C ranged between 0.0495 and 0.1981 g water/g dry basis, and at the temperature of 40C this parameter varied between 0.0529 and 0.1960 g water/g dry basis. Practical Applications The importance of stability for bakery products is critical for the maintenance of physical–chemical properties, and in particular to avoid spoilage and maintain texture. Biscuits are very hygroscopic and therefore, if not properly stored, tend to absorb water from the air, thus compromising texture. Knowledge about adsorption isotherms provides valuable information regarding the stability of products under some conditions. Therefore, the study undertaken in this work could be utilized to select the best storage and package conditions so as to improve product quality, moreover because M aria biscuits are largely consumed and appreciated for their crispy texture.