PARAMETERS FOR MOISTURE CONTENT FOR STABILIZATION OF FOOD PRODUCTS
Abstract
The following food items were prepared at water activities (A sub w) between 0.71 and 0.81: diced chicken, ground beef, diced carrots, beef stew, barbecued pork and apple pie filling. All items were rated acceptable for consumption at reduced water activity, and acceptability was enhanced by restoration to near-normal moisture levels. No evidence of microbial deterioration developed during 4 months storage at 38 deg C; however, the apple pie filling exhibited excessive browning and the sauce for the beef stew underwent phase separation. Two general procedures were used to adjust foods to intermediate moisture levels: (1) infiltration of dehydrated, usually freeze dried, food with aqueous glycerol solution containing small amounts of propylene glycol, potassium sorbate (antimycotic), salt, sugar and other seasonings as appropriate and adjusted to desired A sub w, and (2) a soak-cook procedure in which the raw food of normal moisture content was equilibrated against a similar but more concentrated solution to yield the desired A sub w. Except for the apple pie filling, the latter procedure is preferred.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1968
- Accession Number
- AD0675473
Entities
People
- Frank Hollis
- Joseph Halik
- Milton Kaplow
- Robert Klose