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The water relations of some dried fruits, vegetables and plant products

✍ Scribed by R. Gane

Publisher
John Wiley and Sons
Year
1950
Tongue
English
Weight
503 KB
Volume
1
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The water contents of some dehydrated plant products have been determined in atmospheres of known humidity within the range 0% to 80% saturation, usually at a temperature of 50Β° F. (10Β° C.) and also at 98–6Β° F. (37Β° C), 140Β° F. (60Β° C.) and 176Β° F. (80Β° C.) with dried potato and dried carrot.

The non‐diffusible colloids and soluble constituents each play a definite part in affecting the water content at any humidity; the colloids have a relatively high water content at low humidities and the soluble constituents have a low water content.

The humidity/water relations of mechanical mixtures, such as soup powders, can be calculated from the proportions and properties of the constituents.

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