NEW FOODS FOR MILITARY USE. A PHYSICO-CHEMICAL APPROACH TO RESEARCH AND DEVELOPMENT

Abstract

Low and intermediate moisture foods have proved to be one of the most valuable of the various types of processed foods used in special combat feeding situations. One of the most complex problems that arises with such products is deterioration in texture. Brittleness, dryness, or excessive hardness are typical of the unwelcome textural changes that may occur. A related problem is the fragmentation and pulverization of leafy or fibrous dried foods which occur during storage and transportation. In the investigation here reported, a basic understanding of the relationships between the sorption of water and textural properties was sought. A thermodynamic approach to describing and interpreting the structural alterations that occur is set forth, and suggestions are made regarding how the findings can be utilized in tailoring the textural properties of dry foods to meet specific military needs.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1970
Accession Number
AD0713549

Entities

People

  • John G. Kapsalis
  • John Jr E. Walker
  • Max Wolf

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Elastic Properties
  • Enthalpy
  • Entropy
  • Food
  • Free Energy
  • Materials
  • Measurement
  • Mechanical Properties
  • Moisture
  • Moisture Content
  • Physical Properties
  • Rigidity
  • Sorption
  • Thermodynamic Properties
  • Thermodynamics
  • Toughness
  • Vapor Pressure

Readers

  • Gender and Food Studies
  • Powder metallurgy of Titanium alloys.
  • Systems Analysis and Design