Effect of Temperature and Microcrystalline Cellulose on Moisture Sorption Characteristics of Shredded Mozzarella Cheese

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4549|39|5|521-529

ISSN: 0145-8892

Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.39, Iss.5, 2015-10, pp. : 521-529

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Abstract

AbstractSpoilage mechanisms are aw dependent and sorption isotherm is an ideal tool to assess product behavior under different aw and temperature conditions. Shredded Mozzarella cheese with and without microcrystalline cellulose was studied for desorption isotherms by the static gravimetric method at 5, 10 and 15C in a aw range of 0.113–0.985. It was noticed that Smith and Halsey were the best‐fit models. Negative temperature effect on equilibrium moisture content (EMC) at a given aw and a positive temperature effect on aw at a given EMC was observed. Isokinetic theory concluded that desorption process was entropy driven.Practical ApplicationsShredded cheese industry can directly be benefitted with the outcomes of this sorption study as sorption studies can be used to optimize storage condition, packaging requirement etc. Results are imperative that besides anti‐caking properties microcrystalline cellulose, also contribute towards storage stability by lowering aw.