๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Equilibrium humidity of sugar solutions

โœ Scribed by R. W. Money; R. Born

Publisher
John Wiley and Sons
Year
1951
Tongue
English
Weight
448 KB
Volume
2
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

The equilibrium relative humidity of gar
The equilibrium relative humidity of garlic powder
โœ J. S. Pruthi; L. J. Singh; Girdhari Lal ๐Ÿ“‚ Article ๐Ÿ“… 1959 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 219 KB

## Abstract Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (2) for a typical garlic powder (moisture 6

Clarification of sugar solutions
Clarification of sugar solutions
โœ J.S.H. ๐Ÿ“‚ Article ๐Ÿ“… 1922 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 59 KB
Flavour assessment of sugar solutions
Flavour assessment of sugar solutions
โœ Gweneth M. Chappell ๐Ÿ“‚ Article ๐Ÿ“… 1953 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 385 KB

## Abstract An untrained tasting panel reported that sucrose was the most acceptable sugar, maltose the least acceptable, fructose the sweetest and lactose the least sweet. With added flavouring oils a higher concentration proved acceptable and there was more uniformity of opinion. Flavouring agen

Preparation of sugar-salt solutions
Preparation of sugar-salt solutions
โœ Isabelle De Zoysa; Betty Kirkwood; Richard Feachem; Euan Lindsay-Smith ๐Ÿ“‚ Article ๐Ÿ“… 1984 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 239 KB