Development of Sauce, Gravy and Seasoning Mixes for Military Food Systems

Abstract

A number of sauce, gravy and seasoning mixes, were developed for use as items of general issue for the Armed Forces. These mixes were packed in No. 2 1/2 cans with 1 oz desiccant (CaO) bags. For comparison, similar mixes were packed in No. 2 1/2 cans without desiccant. These products were packed in air with the exception of the spaghetti sauce mix which was packed in an atmosphere of nitrogen (less than 2.0% oxygen). The sauce and gravy mixes were stored at 37.7C. and were evaluated and chemically analyzed initially and after 3 and 6 months storage. There was a corresponding increase in peroxide or free fatty acid content as moisture increased during storage at elevated (37.7C) temperatures. The product stability was directly affected by time and temperature of storage, and moisture contents.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
May 01, 1973
Accession Number
AD0766267

Entities

People

  • A. R. Rahman
  • I. T. Nii
  • K. R. Johnson
  • R. A. Kluter
  • Y. Masuoka

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Acceptability
  • Air Force
  • Chemical Synthesis
  • Chemistry
  • Commerce
  • Consumers
  • Convenience Foods
  • Fatty Acids
  • Fluids
  • Fungi
  • Marine Corps
  • Moisture Content
  • Navy
  • Packaging
  • Shelf Life
  • Standards
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Chemistry (specifically Chemical Fluorescence)
  • Thermal Physics or Thermal Science.