Investigation of Drying Procedures for Compacted Foods

Abstract

Compressed food bars representing protein, carbohydrate and fat in all proportions likely to be encountered with natural products and adjusted to 15 - 25 percent moisture were dried in a forced draft air drier under controlled conditions to a residual moisture content below 5 percent. Rates of drying were studied in relation to wet and dry bulb temperatures of the air flow, composition of bars, shape of bars and pressure of compression. Observations were performed to identify the effect of the drying regimen on surface texture, density, migration of fat and soluble components, and organoleptic properties. Conditions for a practical air drying process were defined.

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Document Details

Document Type
Technical Report
Publication Date
May 01, 1966
Accession Number
AD0633267

Entities

People

  • L. F. Ginnette

Organizations

  • FMC Corporation

Tags

Communities of Interest

  • Advanced Electronics
  • Ground and Sea Platforms
  • Space
  • Weapons Technologies

DTIC Thesaurus Topics

  • Air Flow
  • Air Force
  • Contracts
  • Engineering
  • Food
  • Humidity
  • Isotherms
  • Materials
  • Measurement
  • Military Research
  • Moisture
  • Moisture Content
  • Recording Systems
  • Standards
  • United States
  • War Colleges
  • Wet Bulb Temperature

Fields of Study

  • Agricultural and Food sciences

Readers

  • Agricultural Chemistry/Soil Science
  • Combustion and Flow Dynamics.
  • Gender and Food Studies