Moisture sorption and storage studies of weaning food.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6724/
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| Title |
Moisture sorption and storage studies of weaning food.
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| Creator |
Chandrasekhara, H. N.
Balasubrahmanyam, N. |
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| Subject |
03 Child nutrition
18 Processed foods 06 Preservation and Storage |
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| Description |
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.
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| Date |
1982
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6724/1/IFP%201992%2077.pdf
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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