Effect of Moisture on the Quality of Freeze-Dried Spaghetti with Meat Sauce

Abstract

Freeze-dried spaghetti with meat sauce which is used as one of the main components in the Food Packet, Long Range Patrol, was packed with vacuums ranging from 0 to 29 inches and moistures ranging from about 1 to about 5.5 percent. The samples were stored for 24 weeks at 100F. with withdrawals at 0,3, 6,12 and 24 weeks. The products were evaluated by a 10-member technological panel at each withdrawal. Oxygen uptake and carbon dioxide production were determined. Analysis of variance and regression analysis showed that the moisture level had a significant effect on the panel response and oxygen uptake but contributed only a small part of the variance observed. Increased moisture tended to cause an increase in CO2 production.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1970
Accession Number
AD0719176

Entities

People

  • J. M. Tuomy
  • Larry Hinnergardt

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Analysis Of Variance
  • Carbon Dioxide
  • Data Science
  • Food
  • Freeze Dried Foods
  • High Temperature
  • Information Science
  • Low Temperature
  • Moisture
  • Moisture Content
  • Ratings
  • Regression Analysis
  • Security

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering
  • Gender and Food Studies