Accession Number : AD0627698

Title :   EFFECT OF TEMPERATURE ON THE MOISTURE BALANCE AND MOISTURE BOND ENERGY IN MACARONI PRODUCTS,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s) : Savina,I. M. ; Ginzburg,A. S.

Report Date : DEC 1965

Pagination or Media Count : 7

Abstract : As the temperature of the drying agent increases with constant relative moisture, the equilibrium moisture of the macaroni decreases and the effect of temperature is felt more when relative humidity is 60 -- 90%. The moisture in macaroni dough is tightly bound to the colloidal component of the dough and at the end of the drying the bound moisture is largely removed by adsorption which requires a certain amount of additional energy. When items are dried to a low moisture level the thermal cycle of the process must include a correction to overcome the energy of the bond between the moisture and the dry matter in the material. (Author)

Descriptors :   (*FOOD, MOISTURE), (*DEHYDRATION, FOOD), USSR, TEMPERATURE, HUMIDITY, ADSORPTION, PROCESSING, CHEMICAL BONDS

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE