FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED CORN

Abstract

The effect of extended blanching, sulfiting and packaging on the quality of freeze-dried corn prepared from commercially-frozen products and stored for six months at 100F and 12 months at 70F were investigated. Results indicated that acceptable freeze-dried corn can be prepared from commercial individually quick frozen corn by freeze drying without any further treatments and packaged in tin cans under vacuum or nitrogen.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1969
Accession Number
AD0693774

Entities

People

  • Abdul R. Rahman
  • George R. Taylor
  • Karl R. Johnson
  • Kenneth Miller

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Analysis Of Variance
  • Consumers
  • Contracts
  • Dehydration
  • Drying
  • Food
  • Freeze Drying
  • Freezing
  • Frozen Foods
  • Illinois
  • Nitrogen
  • Packaging
  • Procurement
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies