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Advisor(s)
Abstract(s)
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.
Description
Keywords
Maria Cookies Isotherm
Citation
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