Investigation of the Energetics of Water Binding in Dehydrated Foods at Very Low Moisture Levels in Relation to Quality Parameters
Final technical rept. 1967-1970
MICHIGAN STATE UNIV EAST LANSING DEPT OF FOOD SCIENCE AND HUMAN NUTRITION
Pagination or Media Count:
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.
- Food, Food Service and Nutrition