NDLI: Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions

Content Provider	Springer Nature Link
Author	Devi, K. Deepika Paul, Sanjib Kr Sahu, Jatindra K.
Copyright Year	2016
Abstract	In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was calculated to be 0.081 kg water/kg dry solids by fitting water activity and moisture sorption data. Shelf life of the honey powder was predicted to be 222 days when the powder was packaged in aluminum foil-laminated polyethylene pouches with permeability value of 5.427X10$^{−8}$ kg/m$^{2}$//day/Pa. Actual shelf life of honey powder was experimentally determined as 189 days and analysis of mean relative percent derivation modulus (R$_{d}$) and root mean square (RMS) established the accuracy and acceptability of the technique for the prediction of shelf life of honey powder. Overall colour deviation pattern followed first order reaction kinetics with rate constant (k$_{1}$) as 0.037 day$^{−1}$. This study revealed overall colour difference of 18.1 till the end of shelf life with drastic change during initial storage period.
Starting Page	2334
Ending Page	2341
Page Count	8
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	5
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-04-29
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Vacuum puffing Accelerated storage life Hygroscopicity Sticky point temperature Shelf life Colour kinetics Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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