Nonreversible Compression of Intermediate Moisture Fruit Bars

reportActive / Technical Report | Accession Number: AD0728820 | Open PDF

Abstract:

Edible, compressed fruit bars were successfully developed by reducing the moisture content of the fruit ingredients such as dates, figs, maraschino cherries and others to approximately 8 percent a range of 7 to 14 percent is applicable and the incorporation of approximately 2 percent lecithin to enhance the texture. The bars were stable during storage for 6 months at 100F. The 4 test bars were also stable during storage for 12 months at 70F.

Author(s):
Rahman, Abdul R. ; Schafer, Glenn ; Prell, Patricia ; Westcott, Donald E.
Author Organization(s):
ARMY NATICK LABS MA FOOD LAB
Descriptive Note:
Technical rept.
Supplementary Note:
DOI: 10.21236/AD0728820
Pagination:
0019

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release, Document Partially Illegible
Distribution Statement:
Approved For Public Release; Distribution Is Unlimited. Document Partially Illegible.

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
FL-137, USA-NLABS-TR-71-60-FL
Task Number(s):
1J662713A03402
Project Number(s):
DA-1-J-662713-A-034
Monitor Series:
TR-71-60-FL, ANL
 Subject Terms
Joint Capability Areas:
JCA_3.2_Engagement; JCA_3_Force Application; JCA_3.2.1_Kinetic Means; JCA_4.4.1_Food Service; JCA_4.4_Logistics Services; JCA_8.2.1_Partner with Governments and Institutions; JCA_8.2_Shape; JCA_8_Building Partnerships
Communities of Interest:
Weapons Technologies
Descriptor(s):
*DEHYDRATED FOODS, *FRUITS, *MILITARY RATIONS, ARMY RESEARCH, COMPRESSIVE PROPERTIES, MOISTURE, PROCESSING, STABILITY, STORAGE
Field(s)/Group(s):
Food, Food Service and Nutrition
Report Date:
1971 Jul 01