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DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
Author(s) -
FAVETTO GUILLERMO,
CHIRIFE JORGE,
BARTHOLOMAI GUALTERIO
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03495.x
Subject(s) - gravimetric analysis , moisture , water content , glycerol , chemistry , evaporation , chromatography , organic chemistry , thermodynamics , geology , physics , geotechnical engineering
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.