Moisture Sorption and Drying Kinetics by DVS Analysis

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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 uses the 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.