Adsorption isotherm of a baking product

Authors

  • Ada Castillo Instituto de Investigaciones para la Industria Alimenticia
  • Marta Álvarez Instituto de Investigaciones para la Industria Alimenticia
  • Minnely González Instituto de Investigaciones para la Industria Alimenticia
  • Ivania Rodríguez Instituto de Investigaciones para la Industria Alimenticia
  • Maruja González Instituto de Investigaciones para la Industria Alimenticia

Keywords:

water activity, baking product

Abstract

This paper was aimed to determine the adsorption isotherm of pound cake at 30oC. Critical equilibrium relative humidity and critical humidity content were sensory determined. Water activity and humidity content equilibrium were fitted to the G.A.B. model, via regression analysis. The isotherm showed a good fit to the G.A.B. model. Critical water activity value of layer cake at it was sensory and microbiological accepted was 0.842.

 

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Published

2024-02-14

Issue

Vol. 20 No. 2 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Adsorption isotherm of a baking product. (2024). Ciencia Y Tecnología De Alimentos, 20(2), 17-19. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/637

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