STUDY OF THE APPLICATION OF RELATIVE HUMIDITY AND MOISTURE VAPOR PRESSURE MEASUREMENTS FOR THE DETERMINATION OF THE MOISTURE CONTENT OF DEHYDRATED FOODS

Abstract

A comparative study was conducted of the manometric and the equilibrium electrical hygrometric techniques for using the relative humidity- moisture content relationships of dehydrated foods for rapidly and conveniently determining their moisture contents. The foods used in the study were dehydrated cabbage, nonfat milk, red bell peppers, potatoes, rice, chicken, shrimp, mixed fruit, peaches and apples. The electrical hygrometric technique was found to be somewhat more convenient than the manometric technique. The deviation of the moisture content values of the food samples as determined by these techniques from their vacuum oven moisture content values was generally about 0.1 percent moisture content.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1965
Accession Number
AD0620742

Entities

People

  • Abraham Block
  • Eric Hewitt
  • Frank E. Ellison

Tags

Communities of Interest

  • Human Systems
  • Materials and Manufacturing Processes
  • Sensors

DTIC Thesaurus Topics

  • Accuracy
  • Chemical Synthesis
  • Chemistry
  • Dehydrated Foods
  • Elements
  • Engineering
  • Food
  • Hydrogen
  • Ionization Chambers
  • Measurement
  • Measuring Instruments
  • Moisture Content
  • Ovens
  • Pressure Measurement
  • Super Heavy Water
  • Vapor Pressure
  • Water Vapor

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Thermal Physics or Thermal Science.