Agricultural Science Digest
SCOPUS
  • Year: 2007
  • Volume: 27
  • Issue: 1

Equilibrium relative humidity studies and determination of packaging material for apple cheese

  • Author:
  • Surabhi Rai1, Vijay Sethi1, K.S. Jayachandran1, Sangeeta Paul1,2
  • Total Page Count: 3
  • Page Number: 59 to 61

1Division of Post harvest Technology, I.A.R.I, Pusa, New Delhi-110 012, India.

2Division of Microbiology, I.A.R.I, Pusa, New Delhi-110 012.

Abstract

The water activity of apple cheese was determined by ERH studies. The aw of apple cheese was 0.683. The critical moisture content of the product was 23.5 per cent having 79.6% RH and beyond this point the quality of the product deteriorated as the product became soft, darker and mould growth began.