EFFECT OF FREEZE-THAW CYCLING ON THE VITAMIN CONTENT OF THE MEAL, READY- TO-EAT, INDIVIDUAL

Abstract

A study was conducted to determine the vitamin stability of the Meal, Ready-to-Eat, Individual, after exposure to 1, 3, and 6 freeze-thaw cycles under controlled conditions. Prior to and after cycling, replicate analyses of thirteen menu composites were made for vitamin A, carotene, ascorbic acid, thiamine, riboflavin, niacin, and vitamin B6 contents. Of these vitamins, losses occurred in all except riboflavin and niacin.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1969
Accession Number
AD0695642

Entities

People

  • Doris E. Sherman
  • Miriam H. Thomas

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Canned Foods
  • Composite Materials
  • Convenience Foods
  • Data Analysis
  • Data Science
  • Food
  • Freezing
  • Heat Energy
  • Information Science
  • Meals
  • Paperboard
  • Standards
  • Vegetables
  • Vitamin C
  • Vitamins

Readers

  • Analytical Chemistry
  • Aquatic Ecology
  • Gender and Food Studies