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1. Water content --> most Important content parameters that governs the texture of candis
2. Differenece in water activity between candy and air --> driving force for moisture migration
3. Confections with low moisture content --> as long as these products remain below their glass transition temperature, they re
- Concept of water content, water activity, glass transition, and document their importance to quality and shelf life of confeti
Caramel type hard candy --> 4-5% water content (Aw 0.25-0.40)
High water content --> graining, stickiness, softer texture, flavor loss
None microorganism can grow
ASLT
Conducted by changing the storage conditiion to hasten the deteriorative process
Elevated temperatures and humidities --> enhance product degradation
1 year shelf life --> evaluated under a month circumstances
Pendugaan umur simpan permen --> model kadar air kritis (kerusakan akibat penyerapan air)
Perbandingan metode kadar air kritis dengan pendekatan kurva sorpsi isothermis dan pendekatan kadar air kritis modifikasi
Tahap
1. Penentuan kadar air kritis (menyimpan sample terbuka pada suhu ruang hingga sample rusak) --> umumnya dilakukan denga
Penurunan faktor mutu --> hanya digunakan salah satu parameter saja yang paling mempengaruhi penerimaan konsumen
Faktor yang mempengaruhi mekanisme kerusakan --> oksigen, RH, temperatur, komposisi (Ph, konsentrasi, Aw)
Laju penurunan mutu --> organoleptik dan toksikologi
k) --> umumnya dilakukan dengan menyimpan produk tanpa kemasan dalam chamber dengan berbagai nilai RH terukur hingga rusak --> d
waktu 2 hari)