Do prebiotic in food product attract mold growth? Hello, I prepared one probiotic breakfast cereal for which I used Inulin as prebiotic and bacillus coagulans as probiotic. Minimum shelf life of the product I expected 6 months but just after 3 months there I observed mold growth. https://ift.tt/3Ayq6Rw
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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