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Moisture sorption and packaging characteristics of Arabian dry cereal foods.

Kumar, K. R. (2000) Moisture sorption and packaging characteristics of Arabian dry cereal foods. Journal of Food Science and Technology, 37 (3). 330-333, 13 ref..

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Abstract

Moisture sorption studies were conducted on 2 types of biscuit popular in Saudi Arabia (shabura and date biscuits). Differences in moisture sorption properties were attributed to differences in structure and sugar content. Data obtained for texture and percent moisture were used to determine critical moisture levels; values were 6 and 8.1% for shabura and date biscuits, respectively. The mono-layer moisture contents corresponding to the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-deBoer (GAB) models were taken as the safe min. moisture levels in these products. The permissible water vapour transmission rates of packaging materials for biscuits were calculated based on initial and critical moisture levels.

Item Type: Article
Uncontrolled Keywords: BISCUITS-; MOISTURE-CONTENT; PACKAGING-; SORPTION-; MOISTURE-SORPTION
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2011 05:12
Last Modified: 22 Jul 2011 05:12
URI: http://ir.cftri.com/id/eprint/7679

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