Novel Techniques for the Preservation of Crispness and Tissue Integrity of Salad Vegetables,
Abstract
Salad vegetables such as celery, lettuce, and cucumbers possess a very short shelf life. So far, all attempts to prolong their shelf life by known methods of preservation currently used by the food industry, e.g., thermal processing, freezing, and dehydration, failed to yield an acceptable product due to mushiness caused by irreversible tissue damage. The objective of these studies was the development of processing techniques whereby the shelf life of such salad vegetables can be significantly increased and become shelf-stable without adversely affecting their overall quality.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 01, 1976
- Accession Number
- ADA026148
Entities
People
- Abdul R. Rahman
- Donald E. Westcott
- John W. Shipman
- R. A. Segars
- Stephen J. Wallner
Organizations
- United States Army Soldier Systems Center