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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal Article

Thermodynamic properties of dehydrated foods  [1984]

Rizvi, S.S.H.; Benado, A.L.;

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Certain thermodynamic functions can be profitably used in understanding phenomena such as heat and entropy of sorption and desorption occurring at food-water interfaces. Water associated with food matrices can be described as "boundwater," "water of hydration," and "capillary water." These are a few of the terms that express different aspects of the properties of water, which can be roughly classified under structural, dynamic, or thermodynamic aspects. The latter relates to water in equilibrium with its surroundings at certain relative humidity and temperature, water unavailable for solvation, and water unfrozen below its freezing point. These aspects can be quantified thermodynamically to provide a scientific understanding of the various phenomena of water associated with dehydrated foods. (wz)

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Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
1985
Volume:
38
Issue:
3
Start Page:
83
End Page:
92
All titles:
" Thermodynamic properties of dehydrated foods "
Other:
" ill., charts. Includes 66 references. Literature review "

From the journal

Food Technology (USA)

ISSN : 0015-6639