Moisture sorption and storage studies of weaning food.

Chandrasekhara, H. N. and Balasubrahmanyam, N. (1982) Moisture sorption and storage studies of weaning food. Indian Food Packer, 36 (3). 77-83, 6 ref..

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Abstract

Moisture sorption studies of weaning food with and without added fat under different RH at 27 degree C were carried out. Weaning food kept at room temp. (27 degree C) exhibited a typical sigmoid type sorption isotherm, and a moisture content of 6.8% (dry wt. basis), corresponding to 44% RH, is critical for caking, i.e. loss of free flow properties of the product. Weaning food packaged in 100 g units in 300-gauge low density polyethylene pouches and placed in tin container could be stored for 5 months at room temp. or at 37 degree C without any off-flavour development due to rancidity, the product remaining in acceptable condition.

Item Type:	Article
Uncontrolled Keywords:	MOISTURE-CONTENT; weaning foods, moisture sorption & keeping quality of stored packaged; SORPTION-; KEEPING-QUALITY; STORAGE-; PACKAGING-; INFANT-FOODS
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2021 05:53
Last Modified:	16 Feb 2021 05:53
URI:	http://ir.cftri.res.in/id/eprint/6724

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