Product
Temperature (°C)
Water activity (aw)
Moisture content (%)
Corn
35
55
75
95
0.997 ± 0.001
0.996 ± 0.003
0.986 ± 0.003
0.992 ± 0.001
35.95 ± 0.22
35.90 ± 0.20
35.85 ± 0.02
35.49 ± 0.50
Whey
35
55
75
95
0.986 ± 0.002
0.982 ± 0.000
0.982 ± 0.001
0.981 ± 0.001
42.12 ± 0.06
40.37 ± 0.16
36.57 ± 0.24
36.45 ± 0.15
Values are means + STD of three experiments with duplicate determinations
Table 3:
Influence of extrusion temperature on water activity and moisture content
of corn and whey meal.
