INFILTRATION OF POROUS FOODS WITH HIGH CALORIC, NON-AQUEOUS, EDIBLE MATERIALS
Final rept. 27 May 1964-27 May 1965
FMC CORP SANTA CLARA CA CENTRAL ENGINEERING LABS
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Methods together with suitable high caloric formulations were developed for filling the voids of representative baked items and freeze dried meats, fruits and vegetables. Panel tests for acceptability and relevant physical, chemical and microbiological observations are reported for infiltered products stored for 4 months at a maximum temperature of 38C. Preparative experience was extrapolated into an engineering flow diagram for large scale production of infiltered foods.
- Food, Food Service and Nutrition