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Adsorption Isotherms of Maria Biscuits by diego sanchez is a document available to read on EtoBox.
This study investigates the adsorption isotherms of Maria biscuits from various brands at temperatures of 25°C and 40°C, revealing that higher temperatures enhance product stability by reducing water activity. The GAB and Henderson models were found to best fit the adsorption data, with monolayer moisture content ranging from 0.0495 to 0.1981 g water/g dry basis at 25°C and from 0.0529 to 0.1960 g water/g dry basis at 40°C. Understanding these isotherms is crucial for optimizing storage and packaging condit
- Author
- diego sanchez
- Language
- EN