Join Meishan Guo, Application Engineer at Surface Measurement Systems, to explore how sample size and morphology influence the moisture sorption behavior in production, with samples and research given on certain food materials. Employing the Dynamic Vapor Sorption (DVS) technique, this session will explore a range of invaluable insights for researchers and scientists involved in R&D, and give attendees the opportunity to engage our speaker in a live Q&A.
Almost all production stages involve moisture sorption and drying processes, which would affect the physical and chemical stability of the materials. For food materials, the moisture sorption properties are critical for shelf-life stability. This is especially true for materials like biscuits or crackers which are vulnerable to either temperature or humidity shocks. This study will use Dynamic Vapour Sorption (DVS) technique to focus on the influence of sample size and morphology on the moisture sorption behavior of food materials including biscuits and crackers.
This session will be especially beneficial to those working in the fields of: