FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED GREEN BEANS

Abstract

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

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1969
Accession Number
AD0694354

Entities

People

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

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Analysis Of Variance
  • Commerce
  • Consumers
  • Dehydrated Foods
  • Dehydration
  • Drying
  • Food
  • Freeze Dried Foods
  • Freeze Drying
  • Freezing
  • Frozen Foods
  • Meals
  • Packaging
  • Production
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies