Join Meishan Guo, Application Engineer at Surface Measurement Systems, to explore how sample size and morphology influence the moisture sorption behaviour of certain food materials. Employing the Dynamic Vapor Sorption (DVS) technique, this will explore a range of invaluable insights for any researchers or scientist involved in the food sector, 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 physical and chemical stability of the materials. For food materials, the moisture sorption properties are critical for the 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 behaviour of food materials including biscuits and crackers.