Accession Number:

AD0745923

Title:

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

Descriptive Note:

Final technical rept. 1967-1970

Corporate Author:

MICHIGAN STATE UNIV EAST LANSING DEPT OF FOOD SCIENCE AND HUMAN NUTRITION

Report Date:

1972-06-01

Pagination or Media Count:

248.0

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE