QUALITY OF DEHYDRATED LIMA BEANS AS INFLUENCED BY PROCESSING VARIABLES AND STORAGE TEMPERATURE

Abstract

The effect of blanching time, sulfiting and freezing prior to dehydration on the quality of rehydrated lima beans after 6 months storage at 40, 70, and 100F were investigated.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1969
Accession Number
AD0697749

Entities

People

  • Abdul R. Rahman
  • Karl R. Johnson

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems
  • Weapons Technologies

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Dehydrated Foods
  • Dehydration
  • Economic Development
  • Fatty Acids
  • Food
  • Food Service Personnel
  • Freezing
  • High Temperature
  • Military Rations
  • Moisture Content
  • Rations
  • Security
  • Statistical Analysis
  • Vegetables
  • Water

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies