Chocolate bars recipe thoughts and opinions Not necessarily. A low enough water activity can keep it shelf stable for the 6 months you are looking to get. Honey is a good humectant. I would say keep the shelf life study going until 6 months has elapsed and consider preservatives or reformulation if the bar is not acceptable after this time. https://ift.tt/3qrgN0G
Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in a wide water activity range. Unlike BET, the workable range for the GAB model is from zero to 0.9. This is recommended by the European Project Group COST90 for the mathematical estimation of moisture content. I personally studied this lesson in my graduate class and I had a hard time learning this. I created this video so that you can easily learn how to calculate this equation. We’ll have a sample computation in this video. I’ve included the .xlsx file that I used in this video so that you can also learn this quickly. 3 posts - 2 participants Read full topic https://fstdesk.com/t/gab-equation-moisture-sorption-isotherm-modeling/4568
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