Shelf Life
The quality, shelf life and consumer acceptance of foods such as bread or dry snacks like potato chips and pretzel sticks are influenced by both the adsorption and desorption of moisture. For example, the ageing of bread is linked to the drying of the crumb. In snacks, on the other hand, the adsorption of moisture leads to a loss of crispness. Dynamic water vapor sorption offers the possibility of investigating product behavior as a function of relative humidity and temperature in order to draw conclusions about the shelf life and quality change of the product.
Application Notes
Investigation of the Dehydration Behavior of Bread Crumb and Crust
Taste and freshness of bakery products are important criteria for consumer acceptance. Freshly baked bread is characterized by a crispy crust and a soft elastic crumb. However, during storage, drying and consequently a loss of sensory quality occurs relatively quickly. This is particularly important for pre-packed and sliced convenience products. Application Note 20-04 investigates the drying behavior of bread crust and crumb. In R&D such analyses can be used to gain a better understanding of the staling of bread and consequently to adapt recipes, processes and packaging accordingly.
Literature References for Shelf Life Applications with the proUmid DVS Instruments
Tugce Senturk Parreidt, et al. „The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties.“ Foods 8, 203, 2019. DOI
JunYang, et al. „Microstructure investigation and its effects on moisture sorption in fried potato chips.“ Journal of Food Engineering 214. 117-128, 2017. DOI
Anita Hirte, et al. „Does crumb morphology affect water migration and crispness retention in crispy breads?.“ Journal of Cereal Science 56, 289-295, 2012. DOI
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proUmid specializes in the manufacturing and worldwide distribution of systems for measuring the sorption properties of materials, as well as humidity generators for analytical applications. Our devices and instruments are used globally in a variety of different applications for water vapor sorption and for regulating relative humidity in analytical instruments.