Search results for "Moisture determination"
showing 2 items of 2 documents
Modeling of the process of moisture loss during the storage of dried apricots
2011
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
2012
Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7 CFU g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…