FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED PEAS
ARMY NATICK LABS MA FOOD LAB
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The effects of extended blanching, sulfiting and packaging on the quality of freeze dried peas prepared from commercially frozen products and stored for six months at 100 deg F were investigated. Results indicated that acceptable freeze dried peas can be prepared from commercial individually quick frozen peas by thawing, slitting, sulfiting, refreezing, freeze drying and packaging in tin cans under vacuum or nitrogen.
- Food, Food Service and Nutrition