Fac-simile Scheda Linee di Ricerca - Federalimentare

Parole chiave- Analisi sensoriale- Atmosfere modificate- Confezionamento attivo- Isoterme di adsorbimento- TextureDati pubblicati inerenti il tema di ricerca:1. Secchi N., Catzeddu P., Roggio T., Scano E.A., Mura G., Piga A. 2008. Application of GABmodel or other empirical models for water sorption isotherms of traditional bakery products.Atti Slim 2008, Ischia 25-27 Giugno 2008. In press.The vapour sorption isotherms of five typical baked foods were determined at 20°C. In particular, themethodology proposed by Cost Projects 90 and 90 bis have been used. The latter procedure implies using aproper number of pieces of each product. The products have been closed in desiccators, in which nine differentequilibrium relative (ERH) humidity have been created. The relative humidity inside desiccators have beenchecked daily until equilibrium, before placing samples. Moisture content of samples has been measured by agravimetric method, while water activity has been determined by a dew-point hygrometer. All obtained datahave been interpolated to fit the GAB equation or other equations and the mean relative percentage deviationmodulus (E%) calculated.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it418