Processing Cost Reduction Program Freeze Dried Foods.

Abstract

The processing cost of freeze dried meals produced at AFFSE was reduced by an average of 31% over the period 1974 to 1979. The cost reduction was achieved by increasing the throughput rate of the freeze drying plant by an average of 45%. It is concluded that further cost reductions could be achieved by formulation changes and by the use of lower cost, but not lower quality, ingredients. (Author)

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1983
Accession Number
ADA131040

Entities

People

  • K. D. Hoey

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Australia
  • Coefficients
  • Cost Reductions
  • Costs
  • Department Of Defense
  • Diffusion Coefficient
  • Drying
  • Energy
  • Freeze Dried Foods
  • Freeze Drying
  • Heat Transfer
  • Materials
  • Meals
  • Moisture Content
  • Standards
  • Thermal Conductivity
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Energy Conservation and Renewable Energy Engineering.
  • Gender and Food Studies
  • Mathematics or Statistics