DEHYDRATED FRUIT AND VEGETABLES,

Abstract

An outline of the main steps in the technology of dehydration of fruits (apples, pears, apricots, peaches, plums, berries, grapes) and vegetables (potatoes, cabbage, beets, carrots, onions, greens) and ensuring their quality. The authors also discuss the packing and storing of dehydrated food products, methods of testing for quality, taste, appearance, and color, evaluation with respect to capacity for boiling to a pulp, reconstitution, and swelling, and methods or determining the presence of impurities and defects, moisture content, and pest infestation. (Author)

Document Details

Document Type
Technical Report
Publication Date
Feb 01, 1966
Accession Number
AD0630844

Entities

People

  • E. N. Volkov
  • T. I. Pyatigorskaya

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Dehydrated Foods
  • Dehydration
  • Food
  • Impurities
  • Moisture
  • Moisture Content
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Forest Ecology
  • Gender and Food Studies