Journal of the Science of Food and Agriculture · 1950 · 42 citations · 6 references
AgricultureFood ScienceColloid ScienceFood AnalysisFruit ScienceMoisture AnalysisMoisture DeterminationRelative HumidityWater ContentWater In FoodsWater RelationsFruit Water ContentMechanical MixturesMoisture ContentMoisture Content EvaluationMoisture Content TestingWater Content EffectsWater Content MeasurementWater Content Variation
Abstract The water contents of some dehydrated plant products have been determined in atmospheres of known humidity within the range 0% to 80% saturation, usually at a temperature of 50° F. (10° C.) and also at 98–6° F. (37° C), 140° F. (60° C.) and 176° F. (80° C.) with dried potato and dried carrot. The non‐diffusible colloids and soluble constituents each play a definite part in affecting the water content at any humidity; the colloids have a relatively high water content at low humidities and the soluble constituents have a low water content. The humidity/water relations of mechanical mixtures, such as soup powders, can be calculated from the proportions and properties of the constituents.
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