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Fungal spoilage of starch-based foods in relation to its water activity (aw)

Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 25°C...

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Main Authors: Abdullah, Noorlidah, Nawawi, A., Othman, I.
Format: Article
Published: Elsevier 2000
Subjects:
Q Science (General)
QH Natural history
Online Access:http://eprints.um.edu.my/25831/
https://doi.org/10.1016/S0022-474X(99)00026-0
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spelling my.um.eprints.258312021-04-06T03:55:26Z http://eprints.um.edu.my/25831/ Fungal spoilage of starch-based foods in relation to its water activity (aw) Abdullah, Noorlidah Nawawi, A. Othman, I. Q Science (General) QH Natural history Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 25°C that will not allow fungal growth were found to be 13.0% for rice grains, 12.9% for glutinous rice grains, 9.6% for rice flour, 10.6% for glutinous rice flour, 10.7% for wheat flour and 10.5% for corn flour. To maintain these moisture content levels, starch-based foods must be stored at water activity (a(w)) levels of not more than 0.65. From this study, at 0.65 a(w), visible appearance of fungi did not occur in flours until 6 months of storage. However, spoilage occurred after 57 days for ordinary rice grains and 73 days for glutinous rice grains. Hence, a moisture content lower than 13.0% for ordinary rice grains and 12.9% for glutinous rice grains must be maintained for long-term storage. Elsevier 2000 Article PeerReviewed Abdullah, Noorlidah and Nawawi, A. and Othman, I. (2000) Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research, 36 (1). pp. 47-54. ISSN 0022-474X https://doi.org/10.1016/S0022-474X(99)00026-0 doi:10.1016/S0022-474X(99)00026-0
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH Natural history
spellingShingle Q Science (General)
QH Natural history
Abdullah, Noorlidah
Nawawi, A.
Othman, I.
Fungal spoilage of starch-based foods in relation to its water activity (aw)
description Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 25°C that will not allow fungal growth were found to be 13.0% for rice grains, 12.9% for glutinous rice grains, 9.6% for rice flour, 10.6% for glutinous rice flour, 10.7% for wheat flour and 10.5% for corn flour. To maintain these moisture content levels, starch-based foods must be stored at water activity (a(w)) levels of not more than 0.65. From this study, at 0.65 a(w), visible appearance of fungi did not occur in flours until 6 months of storage. However, spoilage occurred after 57 days for ordinary rice grains and 73 days for glutinous rice grains. Hence, a moisture content lower than 13.0% for ordinary rice grains and 12.9% for glutinous rice grains must be maintained for long-term storage.
format Article
author Abdullah, Noorlidah
Nawawi, A.
Othman, I.
author_facet Abdullah, Noorlidah
Nawawi, A.
Othman, I.
author_sort Abdullah, Noorlidah
title Fungal spoilage of starch-based foods in relation to its water activity (aw)
title_short Fungal spoilage of starch-based foods in relation to its water activity (aw)
title_full Fungal spoilage of starch-based foods in relation to its water activity (aw)
title_fullStr Fungal spoilage of starch-based foods in relation to its water activity (aw)
title_full_unstemmed Fungal spoilage of starch-based foods in relation to its water activity (aw)
title_sort fungal spoilage of starch-based foods in relation to its water activity (aw)
publisher Elsevier
publishDate 2000
url http://eprints.um.edu.my/25831/
https://doi.org/10.1016/S0022-474X(99)00026-0
_version_ 1696976589381697536
score 13.211869

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