Table 18–4
Preparation of Representative Intermediate Moisture Foods by Equilibration
Equilibrated
Ratio: Initial
Product
Weight
% Components of Solution
Solution
Potassium Sodium
Initial Material
% H
2 O Processing
% H
2 O
a
w
Weight
Glycerol Water NaCl Sucrose Sorbate Benzoate
Tuna, canned water
60.0
Cold soak
38.8
0.81
0.59
53.6
38.6
7.1
–
0.7
–
pack pieces,
1 cm thick
Carrots, diced
88.2
Cook 95–98
◦
C,
51.5
0.81
0.48
59.2
34.7
5.5
–
0.6
–
0.9 cm, cooked
refrig.
Macaroni, elbow,
63.0
Cook 95–98
◦
C,
46.1
0.83
0.43
42.7
48.8
8.0
–
0.5
–
cooked, drained
refrig.
Pork loin, raw, 1 cm
70.0
Cook 95–98
◦
C,
42.5
0.81
0.73
45.6
43.2 10.5
–
0.7
–
thick
refrig.
Pineapple, canned,
73.0
Cold soak
43.0
0.85
0.46
55.0
21.5
–
23.0
0.5
–
chunks
Celery, 0.6 cm cross
94.7
Cold soak
39.6
0.83
0.52
68.4
25.2
5.9
–
0.5
–
cut, blanch
Beef, ribeye, 1 cm
70.8
Cook 95–98
◦
C,
–
0.86
2.35
87.9
–
10.1
–
–
2.0
thick
refrig.
Source: From Brockmann, 6
copyright c
1970 by Institute of Food Technologists.
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