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
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.
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