FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED GREEN BEANS

reportActive / Technical Report | Accession Number: AD0694354 | Open PDF

Abstract:

The effect of extended blanching, sulfiting and packaging on the quality of freeze-dried green beans prepared from commercially frozen products and stored for six months at 100F were investigated. Results indicated that acceptable freeze-dried green beans can be prepared from commercial frozen green beans by freeze drying without any further treatments and packaging in tin cans under vacuum or nitrogen.

Author(s):
Rahman, Abdul R. ; Taylor, George R. ; Miller, Kenneth ; Johnson, Karl R.
Author Organization(s):
ARMY NATICK LABS MA FOOD LAB
Descriptive Note:
Technical rept.
Supplementary Note:
DOI: 10.21236/AD0694354
Pagination:
0018

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release
Distribution Statement:
Approved For Public Release; Distribution Is Unlimited.

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
FL-97, USA-NLABS-TR-70-20-FL
Project Number(s):
DA-1-J-662708-D-553
Monitor Series:
TR-70-20-FL, USA-NLABS
 Subject Terms
Joint Capability Areas:
JCA_4.4.1_Food Service; JCA_4.4_Logistics Services; JCA_5.3_Planning; JCA_5_Command and Control
Communities of Interest:
Materials and Manufacturing Processes
Descriptor(s):
*DEHYDRATED FOODS, *FREEZE DRYING, *VEGETABLES, ACCEPTABILITY, FREEZING, NITROGEN, PACKAGING, QUALITY CONTROL, STORAGE, VACUUM
Field(s)/Group(s):
Food, Food Service and Nutrition, Manufacturing and Industrial Engineering and Control of Production Systems
Keyword(s):
BEANS
Report Date:
1969 Sep 01