Accession Number:

AD0780813

Title:

Dehydrated Soups for USAF Aircraft

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK LABS MA FOOD LAB

Report Date:

1974-03-01

Pagination or Media Count:

30.0

Abstract:

Laboratory tests were conducted on dehydrated soups for the development of soups for use aboard aircraft operating above 15,240 meters 50, 000 feet. These tests involved storage studies on seven different commercially available soups after repacking in flexible packages under vacuum. All seven soup products were rehydratable in 65.6C water and remained relatively stable when stored at 21.1C for one year. All soups packed under vacuum were acceptable in all quality characteristics when stored for three months at 37.8C. None of the soups had acceptable flavor when stored for six months and twelve months at 37.8C. Oxidation data show that the change in flavor from what may be considered acceptable to unacceptable rating below 5.0 of all vacuum packed soup products during storage for twelve months at 37.8C correlates well with the reduction in oxygen level in the soup package. All soup products rehydrated with 65.6C water meet microbiological requirements. The dehydrated soups recommended for this test are spring vegetable, green pea, cream of chicken, onion, chicken noodle and cream of mushroom.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE