INTERRELATIONSHIPS BETWEEN STORAGE STABILITY AND MOISTURE SORPTION PROPERTIES OF DEHYDRATED FOODS

Abstract

The report describes the following work: (1) The measurement of moisture sorption isotherms of the dried food powders, banana, egg yolk, beef, shrimp, white potato, apple, sweet potato, rice, and milk; (2) the calculation of moisture monolayer values, total number of sorption sites, and heats of sorption; and (3) the chemical evaluation of storage stability of these nine foods stored at 37.8C. at five different moisture levels which were below, at, and above the moisture monolayer value.

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Document Details

Document Type
Technical Report
Publication Date
Mar 26, 1965
Accession Number
AD0629219

Entities

People

  • J. H. Chandet

Organizations

  • Melpar

Tags

Communities of Interest

  • Weapons Technologies

DTIC Thesaurus Topics

  • Acids
  • Alkanes
  • Chemical Reactions
  • Desorption
  • Equations
  • Ethers
  • Fatty Acids
  • Filter Paper
  • Food
  • Humidity Cabinets
  • Materials
  • Measurement
  • Moisture Content
  • Nitrogen Compounds
  • Sodium Hydroxide
  • Vegetables
  • Water Vapor

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Gender and Food Studies