STUDIES ON REVERSIBLE COMPRESSION OF DEHYDRATED VEGETABLES

Abstract

Compressed bars approximately 3 x 1 x 1/2 inches were developed from freeze dried peas, corn, spinach, carrots, green beans, as well as air dried sliced onions. Rehydration ratio and texture as measured by shear press were not significantly affected by compression. Compression ratios obtained were: peas 1:4, corn 1:4, sliced onions 1:5, spinach 1:11, carrots 1:14 and green beans 1:16

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1969
Accession Number
AD0698457

Entities

People

  • Abdul R. Rahman
  • Donald E. Westcott
  • George R. Taylor
  • Glenn Schafer

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Abstracts
  • Biological Sciences
  • Commerce
  • Compression
  • Compression Ratio
  • Dehydrated Foods
  • Earth Sciences
  • Food
  • Geography
  • High Pressure
  • Military Operations
  • Moisture
  • Moisture Content
  • Packaging
  • Test And Evaluation
  • Transportation
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies