Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

摘要

The changes in moisture adsorption isotherms of commercial biscuits during storage were investigated by means of a rapid Dynamic Dewpoint Isotherms (DDIs) method. Moreover, the relationships between the changes in moisture content and some quality characteristics of biscuits (moisture, a(w), peroxide value - PV and texture) were studied during 92 days of storage at 35 degrees C. GAB model was used to fit the experimental sorption behaviours. During storage, moisture content and a(w) of biscuits increased and the obtained isotherms showed modifications in behaviour and shape. Significant changes were observed in PV values and texture, particularly during the first 40 days of storage.