Moisture sorption characteristics of composite foods filled with chocolate

We compared the moisture sorption isotherms (MSI's) and their temperature d ependence of composite foods with those of crust and filling. The MSI were determined on cracker, cookie, chocolate, and two types of composite foods such as CFI (cracker/chocolate/cracker) and CF2 (cookie/chocolate/cookie) a t 20, 30, and 40 degrees C and 11-85% relative humidity, and fitted into th e Guggenheim-Anderson-de Beer (GAB) equation, Chocolate had the lowest mono layer (mo) value, equilibrium moisture content (EMC), and sorption energy l evels, followed by cookie and cracker. The CFI had higher EMC values and so rption energy than CF2, The GAB mo values and C-1 values decreased with tem perature, while C-2 values increased with temperature.