volume 27 issue 1 (march 2007) :
EQUILIBRIUM RELATIVE HUMIDITY STUDIES AND DETERMINATION OF PACKAGING MATERIAL FOR APPLE CHEESE
1Division of Post harvest Technology, I.A.R.I, Pusa, New Delhi - 110 012, India
ABSTRACT
The water activity of apple cheese was determined by ERH studies. The aw of apple cheese was 0.683. The critical moisture content of the product was 23.5 per cent having 79.6% RH and beyond this point the quality of the product deteriorated as the product became soft, darker and mould growth began.
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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Agricultural Science Digest
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