A rapid method for determining the water dynamics (uptake and loss) of moisture sensitive foods

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.