Effect of Temperature and Microcrystalline Cellulose on Moisture Sorption Characteristics of Shredded Mozzarella Cheese. Issue 5 (23rd April 2014)

• Record Type: Journal Article
• Authors: Singh, M.P.; Kanawjia, S.K.; Giri, A.; Khetra, Y.
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 5(2015:Oct.)
• Page Start: 521
• Page End: 529
• Publication Date: 2014-04-23
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12257
• Languages: English
• ISSNs: 0145-8892

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfpp12257-sec-0001" sec-type="section"> <p>Spoilage mechanisms are a_w dependent and sorption isotherm is an ideal tool to assess product behavior under different a_w 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 a_w 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 a_w and a positive temperature effect on a_w at a given EMC was observed. Isokinetic theory concluded that desorption process was entropy driven.</p> </sec> <sec id="jfpp12257-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Shredded 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 a_w.</p> </sec> </abstract>