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)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - May 1976|