Investigation of the Energetics of Water Binding in Dehydrated Foods at Very Low Moisture Levels in Relation to Quality Parameters

Abstract

The thermodynamic and texture properties of low and intermediate moisture foods are discussed on the basis of the moisture sorption isotherm. Information is presented on the effects of final plate temperature in the freeze-drier and of in-package relative humidity on the textural properties under different storage conditions.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1972
Accession Number
AD0745923

Entities

People

  • D. R. Thompson
  • Dennis R. Heldman
  • Fred W. Bakker-arkema
  • G. A. Reidy
  • M. P. Palnitkar
  • P. O. Ngoddy

Organizations

  • Michigan State University

Tags

Communities of Interest

  • Biomedical
  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Accuracy
  • Calorific Value
  • Computer Programs
  • Dehydrated Foods
  • Fish
  • Heat Energy
  • Heat Of Vaporization
  • Heat Transfer
  • Isotherms
  • Latent Heat
  • Measurement
  • Measuring Instruments
  • Mechanical Properties
  • Mechanics
  • Test And Evaluation
  • Thermodynamic Properties
  • Thermodynamics

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Gender and Food Studies
  • Materials Science