Water Vapor Uptake by Fat-Free Apple Chips Decreased by Emulsifiers |
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| Authors: | D Konopacka W Plocharski |
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| Affiliation: | Authors are with the Research Institute of Pomology and Floriculture, Dept. of Fruit Storage and Processing, Pomologiczna 18, 96–100 Skierniewice, Poland. Direct inquiries to author Konopacka (E-mail: ). |
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| Abstract: | The critical moisture sorption times of fat‐free apple chips varied from 29 min at 82% RH and 30 °C to over 24 h both at 34% RH, 20 °C and at 45% RH and 10 °C. Some emulsifiers added to the solution of carbohydrates used to treat apple slices before drying effectively decreased chip hygroscopicity. It was found that sodium stearoyl‐2‐lactate, sucrose esters, monoglycerides and their citric acid esters did not adversely affect flavor or texture of apple chips. During 3 h of exposure at 20 °C and 54% RH chips treated with these emulsifiers adsorbed from 14 to 25% less moisture than the untreated ones. |
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| Keywords: | apple chips fat-free hygroscopicity emulsifiers |
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