PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

“Sweet Potato Rice” stability as a dry food product was determined by water activity (aw) and equilibrium moisture content (Me). This relationship is known as moisture sorption isotherm. This research were aimed 1) to study moisture sorption isotherm of “Sweet Potato Rice” from sweet potato flour (C...

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Bibliographic Details
Main Authors: Sri Widowati1)*, Heti Herawati1), Rizal Syarief2), Nugraha Edhi Suyatma2), Hendra Adi Prasetia3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
artificial rice
moisture sorption isotherm
water activity
shelf of life
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/3408

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/3408

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