The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies

Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Carter, Brady P. [verfasserIn] Galloway, Mary T. [verfasserIn] Campbell, Gaylon S. [verfasserIn] Carter, Arron H. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2015

Schlagwörter:	Crispness Water activity Dynamic isotherms Stability Critical water activity Moisture sorption

Übergeordnetes Werk:	Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 9(2015), 3 vom: 06. Mai, Seite 463-470
Übergeordnetes Werk:	volume:9 ; year:2015 ; number:3 ; day:06 ; month:05 ; pages:463-470

Links:	Volltext

DOI / URN:	10.1007/s11694-015-9254-3

Katalog-ID:	SPR021767491

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520			\|a Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness.
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allfields	10.1007/s11694-015-9254-3 doi (DE-627)SPR021767491 (SPR)s11694-015-9254-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Carter, Brady P. verfasserin aut The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Galloway, Mary T. verfasserin aut Campbell, Gaylon S. verfasserin aut Carter, Arron H. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 9(2015), 3 vom: 06. Mai, Seite 463-470 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:9 year:2015 number:3 day:06 month:05 pages:463-470 https://dx.doi.org/10.1007/s11694-015-9254-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 9 2015 3 06 05 463-470
spelling	10.1007/s11694-015-9254-3 doi (DE-627)SPR021767491 (SPR)s11694-015-9254-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Carter, Brady P. verfasserin aut The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Galloway, Mary T. verfasserin aut Campbell, Gaylon S. verfasserin aut Carter, Arron H. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 9(2015), 3 vom: 06. Mai, Seite 463-470 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:9 year:2015 number:3 day:06 month:05 pages:463-470 https://dx.doi.org/10.1007/s11694-015-9254-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 9 2015 3 06 05 463-470
allfields_unstemmed	10.1007/s11694-015-9254-3 doi (DE-627)SPR021767491 (SPR)s11694-015-9254-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Carter, Brady P. verfasserin aut The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Galloway, Mary T. verfasserin aut Campbell, Gaylon S. verfasserin aut Carter, Arron H. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 9(2015), 3 vom: 06. Mai, Seite 463-470 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:9 year:2015 number:3 day:06 month:05 pages:463-470 https://dx.doi.org/10.1007/s11694-015-9254-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 9 2015 3 06 05 463-470
allfieldsGer	10.1007/s11694-015-9254-3 doi (DE-627)SPR021767491 (SPR)s11694-015-9254-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Carter, Brady P. verfasserin aut The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Galloway, Mary T. verfasserin aut Campbell, Gaylon S. verfasserin aut Carter, Arron H. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 9(2015), 3 vom: 06. Mai, Seite 463-470 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:9 year:2015 number:3 day:06 month:05 pages:463-470 https://dx.doi.org/10.1007/s11694-015-9254-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 9 2015 3 06 05 463-470
allfieldsSound	10.1007/s11694-015-9254-3 doi (DE-627)SPR021767491 (SPR)s11694-015-9254-3-e DE-627 ger DE-627 rakwb eng 630 640 ASE Carter, Brady P. verfasserin aut The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies 2015 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness. Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Galloway, Mary T. verfasserin aut Campbell, Gaylon S. verfasserin aut Carter, Arron H. verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 9(2015), 3 vom: 06. Mai, Seite 463-470 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:9 year:2015 number:3 day:06 month:05 pages:463-470 https://dx.doi.org/10.1007/s11694-015-9254-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 9 2015 3 06 05 463-470
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source	Enthalten in Sensing and instrumentation for food quality and safety 9(2015), 3 vom: 06. Mai, Seite 463-470 volume:9 year:2015 number:3 day:06 month:05 pages:463-470
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topic_facet	Crispness Water activity Dynamic isotherms Stability Critical water activity Moisture sorption
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If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. 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author	Carter, Brady P.
spellingShingle	Carter, Brady P. ddc 630 misc Crispness misc Water activity misc Dynamic isotherms misc Stability misc Critical water activity misc Moisture sorption The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
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topic_title	630 640 ASE The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies Crispness (dpeaa)DE-He213 Water activity (dpeaa)DE-He213 Dynamic isotherms (dpeaa)DE-He213 Stability (dpeaa)DE-He213 Critical water activity (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213
topic	ddc 630 misc Crispness misc Water activity misc Dynamic isotherms misc Stability misc Critical water activity misc Moisture sorption
topic_unstemmed	ddc 630 misc Crispness misc Water activity misc Dynamic isotherms misc Stability misc Critical water activity misc Moisture sorption
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title	The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
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title_full	The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
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author_browse	Carter, Brady P. Galloway, Mary T. Campbell, Gaylon S. Carter, Arron H.
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title_sort	critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
title_auth	The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
abstract	Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness.
abstractGer	Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness.
abstract_unstemmed	Abstract Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. The most important factors influencing the crispness of low moisture cookies are moisture and temperature. Studies have shown that there exists a critical water activity where desirable crispness will be lost. Typically, this critical water activity would be obtained through an extensive texture study. However, high resolution dynamic isotherm curves have recently been shown to identify critical water activity values (RHc) by sharp inflections in the adsorption curve. The purpose of this study was to determine if the dynamic isotherm curves for low water activity snack cookies could similarly be used to identify an RHc and if this RHc could be used as a stability indicator. Dynamic isotherms, developed for two low moisture cookies at three different temperatures, were used to determine the RHc. Then, samples preconditioned to various water activity values and temperatures were analyzed for crispness. The effect of water activity on crispness was more important than temperature. Cookie samples at water activity values less than RHc maintained their crispness, but suffered an abrupt loss in texture at water activity values higher than RHc, yielding a sigmoidal shaped response. Fermi’s equation for sigmoidal response was used to model the response of crispness to water activity and estimate a critical water activity for texture loss. Both the RHc and Fermi’s critical water activity were found in the range of texture loss, but the RHc corresponded with the initial loss in texture, while Fermi’s critical water activity was at the midpoint of the texture loss. Since the RHc can be obtained with much less labor and time than a texture study and provides an effective indication of the loss of crispness, it was concluded that the RHc provides a viable alternative for determining the critical water activity for crispness.
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title_short	The critical water activity from dynamic dewpoint isotherms as an indicator of crispness in low moisture cookies
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