Detection of Quality Changes in Freeze‐Dried Beef by Measurement of the Sorption Isobar Hysteresis
作者:
JURGEN STRASSER,
期刊:
Journal of Food Science
(WILEY Available online 1969)
卷期:
Volume 34,
issue 1
页码: 18-21
ISSN:0022-1147
年代: 1969
DOI:10.1111/j.1365-2621.1969.tb14353.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY—Experiments with cooked, freeze‐dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of stor
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