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Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method

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Abstract

The moisture sorption isotherm is an important tool, useful for both processing and product stability applications. The saturated salt slurry method has been a standard method of generating isotherms for many years. Recently, the Vapor Sorption Analyzer (VSA) has been introduced as a new type of isotherm generating instrument and is the first instrument specifically designed to produce both equilibrium and non-equilibrium isotherms. This research compared the equilibrium isotherms generated by these two methods for five food materials and found no significant differences, demonstrating that the VSA can obtain saturated salt slurry equivalent isotherms in much less time and without visible mold growth.

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Acknowledgments

The authors would like to thank the FMC Corporation (Philadelphia, PA), ADM (Decatur, IL), and Tate & Lyle (Decatur, IL) for providing complementary samples for use in this research project and Daniel K. Sewell, from the Illinois Statistics Office, who assisted in the statistical data analysis.

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, University of Illinois at Urbana–Champaign, 905 South Goodwin Avenue, 367 Bevier Hall, Urbana, IL, 61801, USA

    Elizabeth A. Penner & Shelly J. Schmidt

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  1. Elizabeth A. Penner
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  2. Shelly J. Schmidt
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Correspondence to Shelly J. Schmidt.

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Penner, E.A., Schmidt, S.J. Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method. Food Measure 7, 185–193 (2013). https://doi.org/10.1007/s11694-013-9154-3

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  • DOI: https://doi.org/10.1007/s11694-013-9154-3

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