Artículo
FAVETTO, G.; CHIRIFE, J.; BARTHOLOMAI, G. "DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS" (1979) Journal of Food Science. 44(4):1258-1259
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Abstract:
The determination of moisture content in glycerol infused intermediate moisture beef was studied. The results obtained in this 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. Copyright © 1979, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS |
| Autor: | FAVETTO, G.; CHIRIFE, J.; BARTHOLOMAI, G. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Nuñez, Buenos Aires, 1428, Argentina |
| Año: | 1979 |
| Volumen: | 44 |
| Número: | 4 |
| Página de inicio: | 1258 |
| Página de fin: | 1259 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1979.tb03495.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n4_p1258_FAVETTO |
Referencias:
- (1973) Official and Tentative Methods, , American Oil Chemist's Society, Champaign, IL
- (1975) Official and Tentative Methods, , Ca 2e‐55., American Oil Chemist's Society, Champaign, IL
- Johnson, R.G., Sullivan, D.B., Secrist, J.L., Brockmann, M.C., (1972) The effect of high temperature storage on the acceptability and stability of intermediate moisture food, , United States Army. Natick Laboratories, Technical Report 72‐76‐FL
- Kaplow, M., Halik, (1972), p. 26. , Stabilization of combined foods and liquids. U.S. Patent 3,694,233. Sep; Obanu, Z.A., Ledward, D.A., Lawrie, R.A., The protein of intermediate moisture meat stored at tropical temperature. 1. Changes in solubility and electrophoretic pattern (1975) J. Food Technol., 10, p. 657
- Pavery, R.L., (1972) Controlling the amount of internal aqueous solution in intermediate moisture foods, , United States Army. Natick Laboratories, Technical Report 73‐17‐FL
- Sloan, A.E., Labuza, T.P., (1975), p. 75. , Investigating alternative humectants for use in foods. Food Product Dev. (9); Warburton, S., Pixton, S.W., The effect of the addition of glycerol on the moisture content/equilibrium relative humidity relationship of wheatfeed (1975) J. Stored Prod. Res., 11, p. 107
- York, D., Least squares fitting of a straight line (1966) Canadian Journal of Physics, 44, p. 1079
Citas:
---------- APA ----------
FAVETTO, G., CHIRIFE, J. & BARTHOLOMAI, G. (1979) . DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS. Journal of Food Science, 44(4), 1258-1259.http://dx.doi.org/10.1111/j.1365-2621.1979.tb03495.x
---------- CHICAGO ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G. "DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS" . Journal of Food Science 44, no. 4 (1979) : 1258-1259.http://dx.doi.org/10.1111/j.1365-2621.1979.tb03495.x
---------- MLA ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G. "DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS" . Journal of Food Science, vol. 44, no. 4, 1979, pp. 1258-1259.http://dx.doi.org/10.1111/j.1365-2621.1979.tb03495.x
---------- VANCOUVER ----------
FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G. DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS. J. Food. Sci. 1979;44(4):1258-1259.http://dx.doi.org/10.1111/j.1365-2621.1979.tb03495.x
