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vol. 13, nr. 2 (2009)
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Influence of water activity on compression curves of breakfast cereals
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Ewa Gondek, Piotr P. Lewicki
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Department of Food Engineering and Process Management, Warsaw University of Life Sciences ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 13 (2009), nr. 2,
pp. 367-375
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abstract:
Corn and wheat bran flakes were equilibrated to water activities in the range of 0.075-0.865 and subjected to compression in bulk. The compression curves obtained in this work were typical for dry porous materials. At low water activity the compression curves were irregular, jagged and sigmoid shaped. At high water activity the curves were smooth and changed their shape from sigmoid to concave. Relationship between stress and strain was described by Peleg equation. The influence of water activity on the jaggedness of curves was presented as a function of dimensionless stress and strain.
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keywords:
breakfast cereals, mechanical properties, water activity
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original in:
Polish
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