Microbiological Research on Freeze-Dried Fruit and Berry Puree and Pulp,
Abstract
Specific conditions of manufacturing products by freeze-drying do not prevent the latter from containing a variety of microflora. Reduction of bacteria count during drying varies, according to the data of other research from 10-94%, and according to ours from 8-62%. The most significant decrease in the number of microorganisms is in the first phase, cooling the product to -30 to -50C. The second phase, sublimation in a vacuum, concludes with heating the product to a temperature of 50-55C, and has a less destructive effect on microorganisms. Mainly those of vegetative form are destroyed. The spores of bacteria are very resistant to freeze-drying. Mold fungi and yeast are more resistant than many non-sporulating bacteria.
Document Details
- Document Type
- Technical Report
- Publication Date
- Oct 18, 1973
- Accession Number
- AD0770532
Entities
People
- L. E. Prokhozovich
- L. M. Shenderovskaya
- L. M. Tsvetkova
- V. G. Popovskii
Organizations
- United States Army Foreign Science and Technology Center