Examination of the additivity of moisture contents of components in simple model food systems

Ayranci E.

NAHRUNG-FOOD, cilt.42, sa.2, ss.106-108, 1998 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 2
  • Basım Tarihi: 1998
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.106-108
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Additivity behavior in moisture sorption was examined for simple model food systems. Protamine, sucrose and starch were chosen as components and protamine-starch and protamine-sucrose mixtures were taken as simple model foods. Equilibrium moisture contents of individual components and food models were measured at four water activities between 0.2 and 0.8, and at two temperatures, 25 degrees C and 35 degrees C. Moisture contents of mixtures were also predicted from experimental moisture contents of components. For the mixtures, observed moisture content values were found to be higher than corresponding predicted ones. This showed that the additivity rule may not be applied for the systems studied and this was attributed to specific interactions between components.