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Effect of Temperature and Microcrystalline Cellulose on Moisture Sorption Characteristics of Shredded Mozzarella Cheese
Author(s) -
Singh M.P.,
Kanawjia S.K.,
Giri A.,
Khetra Y.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12257
Subject(s) - microcrystalline cellulose , sorption , desorption , caking , moisture , equilibrium moisture content , chemistry , food science , gravimetric analysis , food spoilage , microcrystalline , cellulose , water activity , chemical engineering , water content , organic chemistry , adsorption , biology , bacteria , engineering , genetics , crystallography , geotechnical engineering
Spoilage mechanisms are a w dependent and sorption isotherm is an ideal tool to assess product behavior under different a w and temperature conditions. Shredded Mozzarella cheese with and without microcrystalline cellulose was studied for desorption isotherms by the static gravimetric method at 5, 10 and 15C in a a w range of 0.113–0.985. It was noticed that Smith and Halsey were the best‐fit models. Negative temperature effect on equilibrium moisture content ( EMC ) at a given a w and a positive temperature effect on a w at a given EMC was observed. Isokinetic theory concluded that desorption process was entropy driven. Practical Applications Shredded cheese industry can directly be benefitted with the outcomes of this sorption study as sorption studies can be used to optimize storage condition, packaging requirement etc. Results are imperative that besides anti‐caking properties microcrystalline cellulose, also contribute towards storage stability by lowering a w .