EQUILIBRIUM RELATIVE HUMIDITY STUDIES AND DETERMINATION OF PACKAGING MATERIAL FOR APPLE CHEESE

Article Id: ARCC4425
Citation :- EQUILIBRIUM RELATIVE HUMIDITY STUDIES AND DETERMINATION OF PACKAGING MATERIAL FOR APPLE CHEESE.Agricultural Science Digest.2007.(27)
Surabhi Rai, Vijay Sethi, K.S. Jayachandran and Sangeeta Paul*
Address : Division 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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