Effect of Processing Conditions on Cooked, Freeze-Dried Spaghetti with Meat Sauce
ARMY NATICK LABS MA FOOD LAB
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The effects of refrigerated holding before freezing, time in freezer before freeze-drying, dryer platen temperature, drying pressure, and storage at 100F on the flavor, odor, texture, and color of cooked, freeze-dried Spaghetti with Meat Sauce were studied. All of the variables significantly affected the organoleptic properties of the dried product. Several significant statistical interactions were found. The interaction storage in freezer x dryer pressure was significant at the 1 percent level with the highest organoleptic ratings being obtained for zero freezer time and lowest pressure and the lowest ratings at zero freezer storage and highest pressure. This interaction should be studied further. Oxygen uptake analysis during storage of the product at 100F showed statistically significant effects caused by dryer pressure and platen temperature and their interactions.
- Food, Food Service and Nutrition