THE DEVELOPMENT OF BUILT-IN MECHANISMS FOR SOFTENING AND REHYDRATING COMPACTED FOOD BARS

Abstract

Compressed bars representing various vegetables and fruits, a cereal, a bakery item, meat, a casserole type item, non fat milk solids, and a high cook caramel candy were prepared in a manner to accentuate hardness. The effectiveness of various mechanisms for improving bitability and mastication were examined. A laminating technique resulting in a bar of thin layers held together with a mild binder was observed to be generally applicable, since individual layers could be separated for easy mastication and accelerated hydration. For fibrous products bitability was markedly improved by application of the compressive force at 90 degrees from the direction of the bite. Physical, chemical and sensory data are recorded for bars stored at four different temperatures.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1967
Accession Number
AD0663827

Entities

People

  • R. A. Lampi

Organizations

  • FMC Corporation

Tags

Communities of Interest

  • Biomedical
  • Weapons Technologies

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Biological Sciences
  • Chemical Properties
  • Commerce
  • Contracts
  • Food
  • Freeze Drying
  • Hardness
  • Hydration
  • Materials
  • Military Research
  • Moisture Content
  • Physical Properties
  • Resistance
  • Statistical Analysis
  • Vegetables
  • Vitamin C

Readers

  • Gender and Food Studies
  • Mechanical Engineering/Mechanics of Materials.
  • Polymer Science and Engineering.