Non-Caking Freeze Dried Applesauce

Abstract

A study was initiated to develop an applesauce which resists caking when subjected to elevated temperatures such as 37.7C. for two weeks and/or 57C. for three hours as required by NASA. Juice was extracted from McIntosh apples at different levels ranging between 15.8 and 77.0% by weight. The following results were obtained: (1) The degree of caking of the freeze dried applesauce powder was correlated with the amount of juice extracted. (2) Correlations were established between the percentage of juice extracted and each of the FOLLOWING: bulk density, soluble solids and reducing sugars of the applesauce powders. (3) Reducing sugars appear to be the factor contributing most significantly to the caking with the higher reducing sugar levels producing the higher degrees of caking.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1974
Accession Number
AD0779456

Entities

People

  • Abdul R. Rahman
  • David S. Criz
  • Edward E. Anderson
  • Karl R. Johnson
  • Thomas R. Schmidt

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Dehydrated Foods
  • Dehydration
  • Drying
  • Extraction
  • Food
  • Freeze Dried Foods
  • Freeze Drying
  • Frozen Foods
  • Fruit Juices
  • Fruits
  • High Altitude
  • Malic Acid
  • Melting Point
  • Packaging
  • Particles
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Mathematics or Statistics