No abstract

In intermediate moisture foods polyols are added to decrease the water activity. However, an easily readable diagram for industrial use describing combined effects of different polyols on the final water activity of the food product is, to our knowledge, missing. Therefore, in this study the influence of sorbitol and glycerol on the water activity in the range of 0.6 -0.8 in monomeric and binary polyol solutions was examined and predicted using combinations of the Raoult, Norrish and Ross equations. A ternary diagram describing the combined effects for the use in confectionery was developed.

This study aimed to compare microbiological, biochemical and physical methods to quantify dairy fouling deposits. The influence of factors affecting dairy fouling formation is investigated by selected methods with respect to material type (polytetrafluoroethylene and stainless steel) and temperature (4 and 20 °C) for a defined time. The factors were investigated using nonmicrobiologically caused and microbiologically caused dairy deposits formed by UHT and pasteurised milk inoculated with Pseudomonas fragi. Both deposit types exhibited different adhesion behaviours. The highest positive correlation coefficient was found between biochemical and microbiological methods (0.932) obtained at both incubation temperatures after 24 and 48 h.