STUDY OF THE APPLICATION OF RELATIVE HUMIDITY AND MOISTURE VAPOR PRESSURE MEASUREMENTS FOR THE DETERMINATION OF THE MOISTURE CONTENT OF DEHYDRATED FOODS
Final rept. 15 Feb 1963-15 Feb 1964
EVANS RESEARCH AND DEVELOPMENT CORP NEW YORK
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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.
- Food, Food Service and Nutrition