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COMPRESSION OF DEHYDRATED FOODS. PHASE I REVIEW OF LITERATURE
DENISON RESEARCH FOUNDATION POWELL OH
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The advantages in compressing dehydrated food into blocks or bars were cited, as well as the problems which have been confronting all researchers in this field of investigation. Some of the major problems are mentioned for consideration in the experimental stage e.g., the fragility of product, the effect of heat and compression on the final quality of the product. Success has been claimed in compressing some products at different laboratories such as cabbage furthermore, disappointments were reported in the trials to compress other dehydrated products such as potatoes. The objectives of this study are to investigate the factors which affect the compression of selected dehydrated foods, and to develop techniques for compressing these food products on a pilot scale plant.
APPROVED FOR PUBLIC RELEASE