DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS

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...

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Autor principal: Favetto, Guillermo Julio
Publicado: 1979
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n4_p1258_FAVETTO
http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v44_n4_p1258_FAVETTO
record_format dspace
spelling paper:paper_00221147_v44_n4_p1258_FAVETTO2023-06-08T14:46:01Z DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS Favetto, Guillermo Julio 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. Copyright © 1979, Wiley Blackwell. All rights reserved Fil:FAVETTO, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1979 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n4_p1258_FAVETTO http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description 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. Copyright © 1979, Wiley Blackwell. All rights reserved
author Favetto, Guillermo Julio
spellingShingle Favetto, Guillermo Julio
DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
author_facet Favetto, Guillermo Julio
author_sort Favetto, Guillermo Julio
title DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_short DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_full DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_fullStr DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_full_unstemmed DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
title_sort determination of moisture content in glycerol‐containing intermediate moisture foods
publishDate 1979
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v44_n4_p1258_FAVETTO
http://hdl.handle.net/20.500.12110/paper_00221147_v44_n4_p1258_FAVETTO
work_keys_str_mv AT favettoguillermojulio determinationofmoisturecontentinglycerolcontainingintermediatemoisturefoods
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