Warta IHP (Warta Industri Hasil Pertanian)
Vol 15, No 1-2 (1998)

(A Study on The Effect of aw Towards The Crispness and Linear Expansion of Fish Crackers)

M Maman Rohaman (Balai Besar Industri Agro)
Dadang Supriatna (Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

The moisture sorption isotherm of fish cracker was determined experimentally. Variant water activity was applied for conditioning fish crackers' moisture content fish yield from these  conditions can be plotted to to describe their sigmoid sorption isotherm, which can determine primer and secondary water binding. This research also discussed the relationships among moisture content, crispness intensity and linear expansion. The results showed that the region between primer and secondary water binding for fish cracker are 7,54% and 15,33%. The maximum of its linear expansions is 229,78%, whereas the maximum of its crispness intensity is 1,65. The maximum expansion and cripness can be reached at the level of moisture content of 11,54%.

Copyrights © 1998




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...