FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED PEAS

Abstract

The effects of extended blanching, sulfiting and packaging on the quality of freeze dried peas prepared from commercially frozen products and stored for six months at 100 deg F were investigated. Results indicated that acceptable freeze dried peas can be prepared from commercial individually quick frozen peas by thawing, slitting, sulfiting, refreezing, freeze drying and packaging in tin cans under vacuum or nitrogen.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1969
Accession Number
AD0692301

Entities

People

  • Abdul R. Rahman
  • Glenn Schafer
  • Kenneth Miller

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Air Platforms
  • Autonomy
  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Abstracts
  • Analysis Of Variance
  • Consumers
  • Dehydrated Foods
  • Drying
  • Food
  • Food Processing
  • Freeze Dried Foods
  • Freeze Drying
  • Frozen Foods
  • Nitrogen
  • Packaging
  • Ratings
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Polymer Science and Engineering.