Investigating the Moisture Sorption Behavior of Biscuits under Controlled Humidity Conditions

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. In this study, the efficacy of temperature and humidity on the equilibrium moisture content (EMC) of biscuits was explored. The EMC was determined by static method at four different temperatures (20, 30, 40, and 50ºC) and five levels of relative humidity (20.1 to 93.2%). The equilibrium moisture content of the biscuit varied from 4.60 to 23.57% (dry basis) within the experimental range of temperatures and relative humidity. The EMC increased with the increase in relative humidity while EMC slightly decreased with the increase in temperature. The observed data was fitted to four selected EMC-ERH models. These models were modified-Henderson, Chung-Pfost, Halsey and Oswin. Based on statistical analysis, the modified Chung- Pfost model represented the experimental data more closely over the entire experimental range of temperature and relative humidity.