Effect of Storage Conditions on the Quality of Compressed Food Bars

Abstract

Four prototype compressed bars - cherry, beef noodle soup, corn flake and bean salad - were developed in the laboratory. They were then produced by commercial firms and were evaluated in prototype individual ration packets in the field. Storage studies indicate that the average technological ratings for color, flavor and texture of dry as well as rehydrated bars were not adversely affected after storage for 3, 6 and 12 months at 4, 21 or 38C or for 18 months at 4 or 21C. The ratings of beef noodle soup were somewhat lower than the rest of the bars throughout the storage tests.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1974
Accession Number
ADA006494

Entities

People

  • Abdul R. Rahman
  • David Dubose
  • Donald E. Westcott
  • Glenn Schafer
  • Harold Gorfien

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Air Force
  • Cold Water
  • Compression
  • Dehydrated Foods
  • Diameters
  • Engineering
  • Food
  • Freeze Dried Foods
  • Fungi
  • Health Services
  • Materials
  • Measurement
  • Packaging
  • Production
  • Proteins
  • Vegetables
  • Water

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies