Abstract
The effect of the order‐of‐mixing on four humectants of major concern to the U.S. pet food industry was investigated using a meat‐soy flour model intermediate moisture dog food system. Humectants were added dry or as a solution and the resultant water activities were measured. Both adsorption and desorption curves for pure humectant/water systems were prepared for each humectant. Even though the isotherms of some humectants exhibit a hysteresis effect, there was no significant difference in the final aw achieved as a result of the order‐of‐mixing in the aw range of intermediate moisture food products.
Original language | English (US) |
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Pages (from-to) | 536-540 |
Number of pages | 5 |
Journal | Journal of food science |
Volume | 41 |
Issue number | 3 |
DOIs | |
State | Published - May 1976 |