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KMID : 1007519950040040231
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Food Science and Biotechnology
1995 Volume.4 No. 4 p.231 ~ p.237
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Evaluation and Prediction of Moisture Sorption Characteristics of Pie - Style Composite Foods
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Kim, Kyong Su
Kim, Suk Shin/Chang, Kyu Seob
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Abstract
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Moisture sorption isotherms (MSI´s) of two types of crust (cracker and cookie), a filling (marshmallow), and two composite snack foods of pie-style (cracker/marshmallow/cracker, cookie/marshmallow/cookie) were determined at 20∼40℃ and 11∼85% relative humidity. The MSI´s were fitted into the Guggenheim-Anderson-de Boer (GAB) model and their temperature dependence was evaluated using the temperature-dependent GAB parameters. Marshmallow was the highest in both m_0 value and equilibrium moisture content (EMC), followed by cracker and cookie. The m_0 values of composite snack foods were affected by those of both the crust and the filling. The EMC values of composite snack foods were predicted using those of both the crust and the filling either by the diffusivity method or by the mass balance method. The predicted EMC values by both methods showed no significant differences from the experimental values.
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