DEHYDRATED FRUIT AND VEGETABLES,

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Abstract:

An outline of the main steps in the technology of dehydration of fruits apples, pears, apricots, peaches, plums, berries, grapes and vegetables potatoes, cabbage, beets, carrots, onions, greens and ensuring their quality. The authors also discuss the packing and storing of dehydrated food products, methods of testing for quality, taste, appearance, and color, evaluation with respect to capacity for boiling to a pulp, reconstitution, and swelling, and methods or determining the presence of impurities and defects, moisture content, and pest infestation. Author

Author(s):
Volkov, E. N. ; Pyatigorskaya, T. I.
Author Organization(s):
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C
Supplementary Note:
Trans. of an unidentified Russian article, pub. 1962 p7-21, 64-77.
Annotation:
Translation of Russian article: Dehydrated fruit and vegetables.
Pagination:
0032

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
FSTC-HT-23-2-66, TT-66-60949
Project Number(s):
2301-6553
Monitor Series:
66-60949
 Subject Terms
Communities of Interest:
No COI(s) Identified
Descriptor(s):
*FRUITS, *VEGETABLES, QUALITY CONTROL, DEHYDRATED FOODS, PROCESSING, PACKAGING, STORAGE, TASTE, ODORS, COLORS, ACCEPTABILITY, IMPURITIES, MOISTURE, CONTAMINATION, PEST CONTROL, PHYSICAL PROPERTIES, USSR
Field(s)/Group(s):
Food, Food Service and Nutrition
Keyword(s):
ORGANOLEPTIC TESTS
Report Date:
1966 Feb 01