Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 1, Pages 87-92Publisher
WILEY
DOI: 10.1111/j.1365-2621.2002.tb11364.x
Keywords
apple chips; crispness; critical a(w); sorption isotherm
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Equilibration of fat-free apple chips to predetermined moisture level was achieved by keeping samples over saturated salt solutions. The sorption isotherm obtained indicated absence of a monolayer and was typical for type III according to the Brunauer classification. At water activity below 0.12 apple chips demonstrated excellent crispness and were highly acceptable as a snack food item. They were extremely hygroscopic and lost crispness easily. The critical water activity was found to be a(c) = 0.18 which corresponds to a water content of 3.5 g H2O/100 g solids. These values were much lower than those found for other crispy snack foods.
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