DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: FAVETTO, G., CHIRIFE, J., BARTHOLOMAI, G.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00221147_v44_n4_p1258_FAVETTO
record_format dspace
spelling todo:paper_00221147_v44_n4_p1258_FAVETTO2023-10-03T14:26:39Z DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS FAVETTO, G. CHIRIFE, J. BARTHOLOMAI, G. 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 Fil:FAVETTO, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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
format JOUR
author FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.
spellingShingle FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.
DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
author_facet FAVETTO, G.
CHIRIFE, J.
BARTHOLOMAI, G.
author_sort FAVETTO, G.
title DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_short DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_full DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_fullStr DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_full_unstemmed DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_sort determination of moisture content in glycerol‐containing intermediate moisture foods
url http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
work_keys_str_mv AT favettog determinationofmoisturecontentinglycerolcontainingintermediatemoisturefoods
AT chirifej determinationofmoisturecontentinglycerolcontainingintermediatemoisturefoods
AT bartholomaig determinationofmoisturecontentinglycerolcontainingintermediatemoisturefoods
_version_ 1807321532490317824

Ejemplares similares