OBJECTIVE TESTS FOR USE IN THE TECHNOLOGY OF COMPRESSED FOODS

Abstract

Objective methods are described for determining specific physical, chemical and microbiological properties of compressed food bars. The suitability of these methods was demonstrated by application to fresh and aged (3 months at 100F) bars prepared from meat, fruit, cereals, vegetables, and dairy products and which represented broad concentration ranges of moisture, fat, protein, carbohydrate, and common approved chemical additives.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1965
Accession Number
AD0624869

Entities

People

  • E. R. Morris

Organizations

  • MRIGlobal

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Alcohols
  • Barometric Pressure
  • Biological Sciences
  • Buffers (Chemistry)
  • Chemical Synthesis
  • Chemistry
  • Contracts
  • Dehydrated Foods
  • Food
  • Fungi
  • Materials
  • Materials Processing
  • Materials Science
  • Measurement
  • Moisture Content
  • Pressure Measurement
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aerosol Science/Aerosol Physics
  • Gender and Food Studies