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https://csirspace.foodresearchgh.site/handle/123456789/591Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Caurie, M. | - |
| dc.date.accessioned | 2017-10-26T11:39:09Z | - |
| dc.date.available | 2017-10-26T11:39:09Z | - |
| dc.date.issued | 1972 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/591 | - |
| dc.description.abstract | The stability of the food depends largely on its moisture content. It has been indicated that it is not sufficient to keep dehydrated foods free of fungi and insects because moisture levels that prevent their growth are high enough for chemical deterioration to proceed at a rate that reduces its nutritive value. It has been indicated that there is a mathematically predictable minimum optimum moisture level at which these chemical reactions either do not take place or are reduced to a low level. The indicated stability however depends on the control of the optimum environmental storage conditions | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Dehydration | en_US |
| dc.subject | Food storage | en_US |
| dc.title | Optimum conditions for the safe storage of dehydrated foods | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Optimum_Conditions_Safe_Storage_Dehydrated_Foods.pdf | 5.85 MB | Adobe PDF |  View/Open |
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