Moisture migration and mold growth in a composite chocolate product

The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surfa...

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Detalles Bibliográficos
Autores principales: Gonzalez, Héctor Horacio Lucas, Resnik, Silvia Liliana
Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p307_Larumbe
http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v24_n4_p307_Larumbe
record_format dspace
spelling paper:paper_00236438_v24_n4_p307_Larumbe2023-06-08T14:51:34Z Moisture migration and mold growth in a composite chocolate product Gonzalez, Héctor Horacio Lucas Resnik, Silvia Liliana The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surface. Growth experiments at varied aw with Eurotium chevalieri as a test microorganism confirmed this hypothesis. © 1991 Academic Press Limited. Fil:González, H.H.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p307_Larumbe http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The behavior of caramel jamfilled chocolate candy during storage at room temperature was studied. Due to the transfer of moisture between components the water activity (aw) of the chocolate coating increased during storage at 25°C. This allowed growth of fungi, which contaminated the chocolate surface. Growth experiments at varied aw with Eurotium chevalieri as a test microorganism confirmed this hypothesis. © 1991 Academic Press Limited.
author Gonzalez, Héctor Horacio Lucas
Resnik, Silvia Liliana
spellingShingle Gonzalez, Héctor Horacio Lucas
Resnik, Silvia Liliana
Moisture migration and mold growth in a composite chocolate product
author_facet Gonzalez, Héctor Horacio Lucas
Resnik, Silvia Liliana
author_sort Gonzalez, Héctor Horacio Lucas
title Moisture migration and mold growth in a composite chocolate product
title_short Moisture migration and mold growth in a composite chocolate product
title_full Moisture migration and mold growth in a composite chocolate product
title_fullStr Moisture migration and mold growth in a composite chocolate product
title_full_unstemmed Moisture migration and mold growth in a composite chocolate product
title_sort moisture migration and mold growth in a composite chocolate product
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p307_Larumbe
http://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p307_Larumbe
work_keys_str_mv AT gonzalezhectorhoraciolucas moisturemigrationandmoldgrowthinacompositechocolateproduct
AT resniksilvialiliana moisturemigrationandmoldgrowthinacompositechocolateproduct
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