ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life]

ANALISIS KADAR AIR DAN AKTIFITAS AIR KRITIKAL PRODUK SATA DARI MALAYSIA DAN IMPLIKASINYA PADA SIFAT-SIFAT PRODUK DAN UMUR SIMPANNYA [Analysis of Critical Moisture and Water Activity of Malaysian Sata and Its Implication to Product Characteristics and Shelf Life]

Critical moisture and water activity of Sata. a Malaysian traditional food made of fish and young coconut meats, were analyzed for the first and second critical points of transition among the primary, secondary and tertiary bound water fractions in the Sata. It was found out that the first critical...

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Bibliographic Details
Main Authors: Rita Hayati1), Aminah Abdullah2), Mohd Khan Ayob2), Soewarno T Soekarto3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Malaysian sata critical aw
critical moisture
sorption isotherm
shelf life
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/500

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/500

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