Effect of Moisture on the Stability of Flexibly-Packaged Synthetic Dry Vinegar
ARMY NATICK LABS MA FOOD LAB
Pagination or Media Count:
A free flowing dry vinegar capable of withstanding high temperature storage resulted when a moisture-proof packaging material and in-package desiccation was used. Since the interchange of moisture between product and desiccant occurred at a low rate, the level of desiccant was contingent on the moisture level to be extracted which was 0.2 percent out of total of 0.3 percent. The deterioration reaction which occurred at the higher moisture level was completely eliminated when the product moisture level was maintained at less than 0.1 percent.
- Food, Food Service and Nutrition