Studies on the Effect of Compression on Rate of Attainment and Final Equilibrium Relative Humidity Relationships of Dehydrated Foods

摘要

The report covers the study pertaining to the effects of compression and subsequent storage of eight combination foods sorption characteristics and storage stability. Compression did not produce any differences in equilibrium relative humidity moisture contents. Storage stability as measured by changes in chemical composition and organoleptic acceptability was not significantly affected by compression. Storage relative humidity and time were major factors in storage stability. The results indicated that the optimum storage relative humidity was 7% or less. Moisture sorption isotherms are included with tabulation of chemical, organoleptic and rehydration data for all eight food combinations. (Author)