ULTRA-HIGH COMPRESSION OF DRIED FOODS

Abstract

The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. (Author)

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1965
Accession Number
AD0626193

Entities

People

  • H. Takahashi
  • J. Lennon
  • R. A. Lampi
  • R. F. Battey
  • S. Sierra

Organizations

  • FMC Corporation

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Abstracts
  • Chemical Analysis
  • Chemistry
  • Climate Change
  • Construction
  • Contracts
  • Dehydrated Foods
  • Design Criteria
  • Dwell Time
  • Engineering
  • Fatty Acids
  • Food
  • Fragmentation
  • High Pressure
  • Measurement
  • Moisture Content
  • Standards

Readers

  • Gender and Food Studies
  • Metallurgy
  • Systems Analysis and Design