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Sugiyono IPB Sugiyono
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Agriculture, Biological Sciences & Forestry Social Sciences

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Pendugaan Umur Simpan Cookies Jagung Menggunakan Pendekatan Kadar Air Kritis Sugiyono IPB Sugiyono
JURNAL PANGAN Vol. 25 No. 3 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i3.330

Abstract

The critical moisture of corn cookies was 0,0674 gH2O/g solid. The sorption isotherm of corn cookies was evaluated using six equation models i.e. Hasley, Chen-Clayton, Henderson, Caurie, Oswin and Guggenheim-Anderson-de Boer (GAB). The best equation model to describe corn cookies sorption isotherm phenomenon was GAB. Calculation results showed that the shelf life of corn cookies packed in metalized polyethylene and stored at 85 percent relative humidity was 298 days.
Pendugaan Umur Simpan Cookies Jagung Menggunakan Pendekatan Kadar Air Kritis Sugiyono IPB Sugiyono
JURNAL PANGAN Vol. 25 No. 3 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i3.331

Abstract

The critical moisture of corn cookies was 0,0674 gH2O/g solid. The sorption isotherm of corn cookies was evaluated using six equation models i.e. Hasley, Chen-Clayton, Henderson, Caurie, Oswin and Guggenheim-Anderson-de Boer (GAB). The best equation model to describe corn cookies sorption isotherm phenomenon was GAB. Calculation results showed that the shelf life of corn cookies packed in metalized polyethylene and stored at 85 percent relative humidity was 298 days.
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