Storage Stability of Beef Flavored Dehydrated Noodle Vegetable Soup

Abstract

This study was initiated to determine the stability of canned dry soup with noodles stored at 21 C (70 F) or 37.8 C (100 F) under air or nitrogen atmosphere with two moisture contents. These soup mixes formulated with either ring or fine noodles were stable for six months at 37.8 C (100 F) or 12 months at 21 C (70 F); however, when stored nine months at 37.8 C (100 F), the overall quality and flavor acceptability began to go down regardless of packaged atmosphere or moisture content. It was concluded that dry soup mixes with noodles and vegetables with a moisture range of 4.5 to 5.5 percent can be packaged in air for a period of 6 months at 37.8 C (100 F) or 12 months at 21 C (70 F) without adverse effect on their overall quality.

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Document Details

Document Type
Technical Report
Publication Date
Apr 01, 1980
Accession Number
ADA084220

Entities

People

  • Abdul R. Rahman
  • Donald E. Westcott
  • Jesse W. Mcnutt
  • Yoshito Masuoka

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Atmospheres
  • Chemical Analysis
  • Fatty Acids
  • Greenhouse Effect
  • Hardware In The Loop
  • Moisture
  • Moisture Content
  • Nitrogen
  • Oleic Acid
  • Oxygen
  • Peroxides
  • Potassium Iodide
  • Shelf Life
  • Test And Evaluation
  • Test Methods
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies