A rapid method for determining the water dynamics (uptake and loss) of moisture sensitive foods
1995
Abstract Modified Frontal Inverse Gas Chromatography (MIGC) was used to determine the
sorptionbehaviour of food materials. The method is dynamic and has the ability to demonstrate and delineate differences in the water exchange mode and kinetics of
food systems. Selection of the proper
contact areaand operating variables provide
sorptionrates and generate
sorption isothermsin several hours, in good agreement with data obtained by using static gravimetric methods which may require many weeks. The differences in
sorptionkinetics, as related to structure created by various dehydration methods of instant coffee are shown dinstinctly by the isotherms obtained by the MIGC method.
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