Fabrication of Food Bar Based on Compression and Molding Matrices
Final rept. 28 Dec 1967-23 Apr 1968
SWIFT AND CO OAK BROOK IL RESEARCH AND DEVELOPMENT CENTER
Pagination or Media Count:
Dried foods, plasticized to prevent fragmentation, were compressed with appropriate binders into bars of approximately equal size, density and caloric content. Bars representing the following food items were designed, formulated, fabricated and evaluated for physical, chemical and sensory characteristics after storage for 3 months at 38C 1 beef stew, 2 chicken and rice, 3 barbecue pork, 4 chili with beans, 5 shrimp creole, 6 chicken a la king, 7 tuna salad, 8 scrambled eggs with bacon, 9 mixed creamed vegetables and 10 apple pie filling. Complete information on all formulations and processing is supplied. In accordance with design requirements bars were rated by a taste panel as acceptable for consumption from the dry- compressed state and for consumption after rehydration for 20 minutes in water at 80C 25C for items consumed at room temperature. Bars were evaluated for cohesiveness, dimensional stability under pressure, ease of shear by the incisors and subsequent mastication. Observations on free fatty acids, peroxide value and browning reflectance units are recorded for each bar at the time of fabrication and after the referenced storage.
- Food, Food Service and Nutrition
- Manufacturing and Industrial Engineering and Control of Production Systems