Moisture migration and mold growth in a composite chocolate product

The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surfa...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Larumbe, A., González, H.H.L., Resnik, S.L., Chirife, J.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v24_n4_p307_Larumbe
record_format dspace
spelling todo:paper_00236438_v24_n4_p307_Larumbe2023-10-03T14:33:53Z Moisture migration and mold growth in a composite chocolate product Larumbe, A. González, H.H.L. Resnik, S.L. Chirife, J. The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surface. Growth experiments at varied aw with Eurotium chevalieri as a test microorganism confirmed this hypothesis. © 1991 Academic Press Limited. Fil:González, H.H.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surface. Growth experiments at varied aw with Eurotium chevalieri as a test microorganism confirmed this hypothesis. © 1991 Academic Press Limited.
format JOUR
author Larumbe, A.
González, H.H.L.
Resnik, S.L.
Chirife, J.
spellingShingle Larumbe, A.
González, H.H.L.
Resnik, S.L.
Chirife, J.
Moisture migration and mold growth in a composite chocolate product
author_facet Larumbe, A.
González, H.H.L.
Resnik, S.L.
Chirife, J.
author_sort Larumbe, A.
title Moisture migration and mold growth in a composite chocolate product
title_short Moisture migration and mold growth in a composite chocolate product
title_full Moisture migration and mold growth in a composite chocolate product
title_fullStr Moisture migration and mold growth in a composite chocolate product
title_full_unstemmed Moisture migration and mold growth in a composite chocolate product
title_sort moisture migration and mold growth in a composite chocolate product
url http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
work_keys_str_mv AT larumbea moisturemigrationandmoldgrowthinacompositechocolateproduct
AT gonzalezhhl moisturemigrationandmoldgrowthinacompositechocolateproduct
AT resniksl moisturemigrationandmoldgrowthinacompositechocolateproduct
AT chirifej moisturemigrationandmoldgrowthinacompositechocolateproduct
_version_ 1807316197922832384

Ejemplares similares