Accession Number:

AD0626193

Title:

ULTRA-HIGH COMPRESSION OF DRIED FOODS

Descriptive Note:

Final rept. for 20 Apr 1964

Corporate Author:

FMC CORP SANTA CLARA CA CENTRAL ENGINEERING LABS

Personal Author(s):

• Lampi, R. A.
• Takahashi, H.
• Lennon, J.
• Battey, R. F.
• Sierra, S.

Report Date:

1965-11-01

Pagination or Media Count:

64.0

Abstract:

The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. Author

Descriptors:

• *MILITARY RATIONS
• COMPRESSIVE PROPERTIES
• DIES
• FRAGMENTATION
• PRESSURE
• SORPTION
• TABLES(DATA)
• TASTE
• TEMPERATURE

Subject Categories:

• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE