The account of water activity in the calculation of the rate of food product shrinkage
Refrigiration treatment and storing of the food product involves its mass loss due to its drying. The loss of mass and quality of food products is determined by ambient temperature and moisture parameters and water activity of the product itself. The use of existing formulas for calculating heat and...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2018-12-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1961 |