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פותח על ידי קלירמאש פתרונות בע"מ -
An improved method for the determination of adsorbed/entrapped gases in dehydrated foodstuffs
Year:
1983
Authors :
חורב, בתיה
;
.
שגיא, ישראל
;
.
Volume :
177
Co-Authors:
Saguyn, I., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Goldman, M., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Horev, B., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Karel, M., Department of Nutrition and Food Science, Room 16-311, Massachusetts Institute of Technology, Cambridge, 02139, MA, United States
Facilitators :
From page:
359
To page:
363
(
Total pages:
5
)
Abstract:
An improved method for the determination of the volume and composition (oxygen, carbon dioxide and nitrogen) of adsorbed/entrapped gases retained by dehydrated foodstuffs is described. The coefficent of variation of the method for a typical skimmed dried milk powder was 2.6%. Two general types of behaviour of foods, affecting the amount of entrapped/adsorbed gases retained by the powder upon evacuation were observed. Gas volume retained by type I powders after reaching a plateau stayed constant regardless of evacuation time, which determined the retained gas volume in type II powders. © 1983 Springer-Verlag.
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1007/BF01042199
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24886
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:10
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Scientific Publication
An improved method for the determination of adsorbed/entrapped gases in dehydrated foodstuffs
177
Saguyn, I., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Goldman, M., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Horev, B., Department of Food Technology, Voleani Center, Agricultural Research Organization, Institute for Technology and Storage of Agricultural Products, P.O. Box 6, Bet Dagan, 50250, Israel
Karel, M., Department of Nutrition and Food Science, Room 16-311, Massachusetts Institute of Technology, Cambridge, 02139, MA, United States
An improved method for the determination of adsorbed/entrapped gases in dehydrated foodstuffs
An improved method for the determination of the volume and composition (oxygen, carbon dioxide and nitrogen) of adsorbed/entrapped gases retained by dehydrated foodstuffs is described. The coefficent of variation of the method for a typical skimmed dried milk powder was 2.6%. Two general types of behaviour of foods, affecting the amount of entrapped/adsorbed gases retained by the powder upon evacuation were observed. Gas volume retained by type I powders after reaching a plateau stayed constant regardless of evacuation time, which determined the retained gas volume in type II powders. © 1983 Springer-Verlag.
Scientific Publication
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