Absorption of Atmospheric Moisture by Freeze-dried Pork and Fish

Details Absorption of Atmospheric Moisture by Freeze-dried Pork and Fish Absorption of Atmospheric Moisture by Freeze-dried Pork and Fish

Dec 1959

adsabs.harvard.edu/cgi-bin/nph-data_query?bibcode=1959natur.184.1949m&link_type=abstract

Nature, Volume 184, Issue 4703, pp. 1949-1950 (1959).

Physics

Scientific paper

RECENT work at this Establishment has reemphasized the need for low moisture content in dehydrated meat and fish if these are to have a long storage life1. However, moisture determinations on foodstuffs dried to a low moisture-level by the accelerated freeze-drying process2 gave erratic results. The method used was to grind the material to a powder in a household mincer ; portions of this powder were weighed into moisture tins which were then held for 5 hr. in a vacuum oven at a temperature of 70°C. (158°F.) and a pressure of less than 3 mm. mercury. During this period, a very slow stream of air dried over sulphuric acid was allowed to leak into the oven.

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