Premium
A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods
Author(s) -
CAURIE M.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01608.x
Subject(s) - moisture , humidity , water content , absorption (acoustics) , absorption of water , relative humidity , chemistry , materials science , thermodynamics , composite material , physics , geotechnical engineering , engineering
Summary It has been shown that moisture absorption in dehydrated foods cannot form a layer more than a single molecule deep and the stability of the food has been shown to depend on this single layer. The use of an Aw scale as an index of available moisture in dehydrated foods has been shown to overestimate the parameter. Suggested new definitions have been expressed directly as percent moisture and as a ratio of the total moisture/bond energy or gaseous water content. It has also been shown that the laboratory method of dehydrating materials at constant temperature by lowering the ambient humidity may impair the subsequent absorption capacity of the material if the humidity is lowered below a certain critical minimum value.