COMPRESSION OF DEHYDRATED FOODS. PHASE I REVIEW OF LITERATURE

Abstract

The advantages in compressing dehydrated food into blocks or bars were cited, as well as the problems which have been confronting all researchers in this field of investigation. Some of the major problems are mentioned for consideration in the experimental stage; e.g., the fragility of product, the effect of heat and compression on the final quality of the product. Success has been claimed in compressing some products (at different laboratories) such as cabbage; furthermore, disappointments were reported in the trials to compress other dehydrated products such as potatoes. The objectives of this study are to investigate the factors which affect the compression of selected dehydrated foods, and to develop techniques for compressing these food products on a pilot scale plant.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1960
Accession Number
AD0265448

Entities

People

  • Mokhtar M. Hamdy

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Additives (Chemicals)
  • Compression
  • Containers
  • Dehydrated Foods
  • Dwell Time
  • Food
  • Literature
  • Materials
  • Meals
  • Moisture
  • Moisture Content
  • Packaging
  • Personality
  • Scotland
  • United Kingdom
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Systems Analysis and Design