EFFECT OF ORDER‐OF‐MIXING ON aw LOWERING ABILITY OF FOOD HUMECTANTS

A. E. SLOAN, P. T. WALETZKO, T. P. LABUZA

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5 Scopus citations

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 languageEnglish (US)
Pages (from-to)536-540
Number of pages5
JournalJournal of food science
Volume41
Issue number3
DOIs
StatePublished - May 1976

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