Hubungan sorpsi air, suhu transisi gelas dan mobilitas air serta pengaruhnya terhadap stabilitas produk pada model pangan
Relationship of water sorption, glass transition temperature and water mobility to the product stability of food model
Abstract
Air dalam bahan pangan merupakan komponen paling penting dan mempengaruhi berbagai variabel proses dan karakteristik produk pangan termasuk stabilitas produk selama penyimpanan. Keberadaan dan status air dalam bahan pangan dinyatakan dalam parameter kadar air, aktivitas air(aw) dan mobilitas dinamis air. Water is a main component of food system influencing quality, shelf life stability, textural properties and processing characteristics of foods. The availability and states of water in foods is usually expressed as moisture content, water activity (a[w]) and dynamic mobility of water. Dynamic mobility of water shows a glass transition temperature and relaxation time measured by Nuclear Magnetic Resonance (NMR).
