DETERMINATION OF MOISTURE-CONTENT IN GLYCEROL-CONTAINING INTERMEDIATE MOISTURE FOODS

被引：12

作者：

FAVETTO, G

CHIRIFE, J

BARTHOLOMAI, G

机构：

[1] Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Nuñez

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03495.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The determination of moisture content in glycerol infused intermediate moisture beef was studied. The results work confirmed that usual gravimetric procedures (oven or vacuum oven) for determinating moisture content may give erroneous results because of evaporation of glycerol, the magnitude of the error depending on the operating conditions. A low-temperature oven drying procedure is proposed, which allows the gravimetric determination of moisture content in glycerol-containing intermediate moisture beef.

引用

页码：1258 / 1259

页数：2

共 9 条

[1]

JOHNSON RG, 1972, 7276FL US ARM NAT LA

[2]

KAPLOW M, 1972, Patent No. 3694233

[3]

Obanu Z. A., 1975, Journal of Food Technology, V10, P657

[4]

PAVERY RL, 1972, 7317FL US ARM NAT LA

[5]

Sloan A. E., 1975, Food Product Development, V9, P88

[6] EFFECT OF ADDITION OF GLYCEROL ON MOISTURE CONTENT/EQUILIBRIUM RELATIVE HUMIDITY RELATIONSHIP OF WHEATFEED [J].

WARBURTON, S ;

PIXTON, SW .

JOURNAL OF STORED PRODUCTS RESEARCH, 1975, 11 (02) :107-109

[7] LEAST-SQUARES FITTING OF A STRAIGHT LINE [J].

YORK, D .

CANADIAN JOURNAL OF PHYSICS, 1966, 44 (05) :1079-+

[8]

1975, OFFICIAL TENTATIVE M

[9]

1973, OFFICIAL TENTATIVE M

← 1 →