Investigation of Drying Procedures for Compacted Foods
Final rept. 18 Mar 1964-17 May 1965
FMC CORP SANTA CLARA CA CENTRAL ENGINEERING LABS
Pagination or Media Count:
Compressed food bars representing protein, carbohydrate and fat in all proportions likely to be encountered with natural products and adjusted to 15 - 25 percent moisture were dried in a forced draft air drier under controlled conditions to a residual moisture content below 5 percent. Rates of drying were studied in relation to wet and dry bulb temperatures of the air flow, composition of bars, shape of bars and pressure of compression. Observations were performed to identify the effect of the drying regimen on surface texture, density, migration of fat and soluble components, and organoleptic properties. Conditions for a practical air drying process were defined.
- Food, Food Service and Nutrition
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