EFFECT OF SEQUENCE AND METHOD OF ADDITION OF HUMECTANTS AND WATER ON aw LOWERING ABILITY IN AN IMF SYSTEM

A. ELIZABETH SLOAN, DENNIS SCHLUETER, Ted P Labuza

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Abstract

The sequence and method of addition of multiple humectants and water to a food system has been reported to have an effect on the resultant water activity (aw). These effects using three major classes of water‐binding agents were investigated in a model intermediate moisture dog food system. Both the sequence of addition of each humectant and water and the method of addition by either adding directly to the food or initially dissolving the humectants in the water were varied. Water activity was measured by the vapor pressure manometric technique. This study has shown that neither the sequence or the method of addition of multiple humectants to an IMF food system has an effect on the final aw. The Ross equation can be used to predict the final aw in multi‐humectant systems with a high degree of accuracy.

Original languageEnglish (US)
Pages (from-to)94-96
Number of pages3
JournalJournal of food science
Volume42
Issue number1
DOIs
StatePublished - Jan 1977

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