摘要:

Moisture alone had little detrimental effect on lard storage life (time at 90° F. to attain a peroxide oxygen value of 10 ml. of 0.002 Nthiosulphate per gm.) except at the highest levels of incorporation (up to 12.8%), but citric acid, lecithin, and alpha-tocopherol had more stabilizing action in dry lard than in lard containing water. Gum guaiac gave the greatest increase in storage life and citric acid the least. The stabilization varied with the original quality of the lards tested (two wet rendered, two dry rendered, and two composite lards) but no segregation of the results according to wet and dryrenderingof these lards was possible.

ISSN:1923-4287    

DOI:10.1139/cjr49f-040

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

Ten electrical moisture meters were tested with 159 samples of Canadian hard red spring wheat, of Grades 1, 2, 3, and 4 Northern, representing a moisture range of 11 to 17%. The two-stage vacuum oven and Brown–Duvel methods were used as bases of comparison. Regression equations, standard errors of estimate, and data on temperature effects are reported. The standard error of estimate of vacuum oven results was 0.15% for the Brown–Duvel method, 0.23% for the Tag–Heppenstall meter, and 0.28% for the Universal meter. Other meters had higher errors of estimate.

ISSN:1923-4287    

DOI:10.1139/cjr49f-041

出版商:NRC Research Press    

年代:1949

数据来源: NRC