Effect of water activity and glass transition on critical preservation conditions of dried squids
Ai-Qing Ren 1,   Min Zhang 1,   Arun S. 2
 
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1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122Wuxi, Jiangsu, China
2
Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive, Singapore 117576
 
Int. Agrophys. 2011, 25(3): 205–209
 
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ABSTRACT
Desorption isotherms of dried squids were obtained at different temperatures. Several models were tested to describe the experimental desorption data. The GAB equation gave the best fit over the whole range of water activity and temperature. The glass transition temperature of dried squids was measured using differential scanning calorimetry. The Gordon-Taylor equation was used to model glass transition temperature and moisture content relationship. At a given storage temperature of heat pumpdried squid, the critical water activity/water content can be obtained using the GAB and Gordon-Taylor equations.
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