Research Study to Obtain Data Pertaining to the Optimum Requirement for Dehydration and Rehydration of Certain Freeze-Dried Fruits and Vegetables
Final rept. 2 Jan 1971-15 Aug 1972
STANFORD RESEARCH INST MENLO PARK CA
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The relative effects of process and raw material variables on final product quality were determined for freeze dried strawberries, pears, peaches and apricots, and air-dried lima beans. Raw material variables studied were variety and maturity. Process variables included drying temperature, tray loading, additives and particle size. Variables involving freezing temperature, chamber pressure and air velocity were included as applicable. Following drying, samples were packed in a nitrogen atmosphere and placed in accelerated storage 100F for 6 months.
- Food, Food Service and Nutrition