Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2207
Título: Adsorption isotherms of maria biscuits from different brands
Autor: Guiné, Raquel
Barroca, Maria João
Pereira, Daniela
Correia, Paula
Palavras-chave: Maria Cookies
Isotherm
Data: 2014
Citação: Guiné RPF, Barroca MJ, Pereira D, Correia PMR. (2014) Adsorption isotherms of maria biscuits from different brands. Journal of Food Process Engineering, 37(3), 329-337
Resumo: This study aimed to determine the adsorption curves of Maria biscuits from dif- ferent 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 tem- perature, 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 Guggenheim–Anderson–deBoer and Henderson 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.
URI: http://hdl.handle.net/10400.19/2207
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