Accession Number:

AD0630844

Title:

DEHYDRATED FRUIT AND VEGETABLES,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C

Personal Author(s):

Report Date:

1966-02-01

Pagination or Media Count:

32.0

Abstract:

An outline of the main steps in the technology of dehydration of fruits apples, pears, apricots, peaches, plums, berries, grapes and vegetables potatoes, cabbage, beets, carrots, onions, greens and ensuring their quality. The authors also discuss the packing and storing of dehydrated food products, methods of testing for quality, taste, appearance, and color, evaluation with respect to capacity for boiling to a pulp, reconstitution, and swelling, and methods or determining the presence of impurities and defects, moisture content, and pest infestation. Author

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE