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

机译:极低水分脱水食品中水结合能的研究与质量参数的关系

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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. (Author)

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