4 replies to this topic

[GarethToon]

Hello all,

 

I am working on a case at my current post where we had some product quality issues with a Lentil Flour Pellet. The product had some areas of discolouration which is assumingly due to yeast/mold. I had some of the discoloured sample isolated and sent for moisture and Y/M testing alongside an unchanged sample (mostly normal colour).

 

The isolated, discoloured sample did have higher mold counts (60,000 cfu/g) compared to the unchanged sample (12.000 cfu/g), but the moisture was more of a curiosity to me. The moisture of these pellets had dropped from 11.86% at time of manufacture to 9.41% at time of additional testing.

 

My question is as follows, does a Y/M issue gradually reduce moisture content if moisture increasing is restricted somehow? This product is toted and maintained in a food grade warehouse with low humidity and no dripping water. 

 

Looking forward to any ideas.

 

Thank-you and regards,

 

Gareth

[G M]

I would have expected the opposite distribution.  Is there a physical factor like lower density/compression that could be giving the spoiled pellets a higher bioavailability or water activity?

[kconf]

It is hard to conclude based on one trial. Also, the difference is not that great. 

 

What was the timeline of two tests? 

[GarethToon]

Apologies for the delay in my response!

 

I would have expected the opposite distribution.  Is there a physical factor like lower density/compression that could be giving the spoiled pellets a higher bioavailability or water activity?

 The pellets appear to be of similar density, but very in colour, mostly being a greyish colour in comparison to the standard flour pellets being a brownish, yellow. There was also 'clumps' of the greyish material around some of the grey pellets. In my experience, with pellets, this is due to brittle pellets being broken up and bulk weights condensing the powder into these unattractive clumps. The colour matches what i'd expect with the mold counts, but the moisture drop is throwing me off. 

 

It is hard to conclude based on one trial. Also, the difference is not that great. 

 

What was the timeline of two tests? 

The tests with the higher moisture were done roughly 4 months before this recent test, meaning the moisture has dropped ~3% over that time period. 

[kconf]

It is not conclusive. What was the moisture level of non-moldy flour after 4 months?