A STUDY OF THE MICROBIOLOGY OF SELECTED DEHYDRATED FOOD PRODUCTS

Abstract

The effect of freeze-drying on the viability of six species of bacteria on seven kinds of food is presented. Freeze-drying influences are presented and discussed in relation to the effects of freezing, drying and storage conditions. The influence of food type and physiological age of bacteria is shown to influence both immediate losses in viability as well as the rate at which such losses occur during storage. The rate of decline in bacterial viability during storage is discussed as a function of the degree of metabolic injury sustained by the bacteria during the freeze-drying process.

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Document Details

Document Type
Technical Report
Publication Date
May 01, 1966
Accession Number
AD0633390

Entities

People

  • F. E. Wells

Tags

Communities of Interest

  • Space
  • Weapons Technologies

DTIC Thesaurus Topics

  • Air Force
  • Biological Sciences
  • Birds
  • Dehydrated Foods
  • Dehydration
  • Escherichia Coli
  • Freeze Dried Foods
  • Freeze Drying
  • Microbiology
  • Microbiomes
  • Microorganisms
  • Military Rations
  • Military Research
  • Sodium Compounds
  • Staphylococcus Aureus
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering
  • Gender and Food Studies
  • Immunology and Pathology