Isoterma de adsorción de un producto horneado

Ada Castillo; Marta  Álvarez; Minnely  González; Ivania Rodríguez; Maruja González

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 30^oC. 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.