Storage Stability of Six Osmotically Dried, Commercial Fruit Products.
Abstract
The military services have a need for low and intermediate moisture foods of good nutrition and high sensory acceptability with a reduced cost of processing. Such foods will deliver a high density of nutrients, calories, etc. Osmotic dehydration, with the aid of vacuum infusion is such a low cost operation that has many advantages. The infusion of additional nutrients, such as vitamins and minerals, into the food during the osmotic drying will further enhance the dried ration. It was determined that osmotic drying and nutrient infusion would be a viable process for the military to use in the preparation of high quality foods. The authors purchased six of their commercial items and placed them in storage so they could be studied in depth for consumer acceptability and stability. These products were made for extended shelf life with a fresh-like appearance and taste. However, they are for the commercial market which tends to require only an approximate nine-month shelf life. The military has more stringent requirements for both quality and storageability. The purpose of this study was to determine if the product met these requirements.
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1997
- Accession Number
- ADA323992
Entities
People
- Bonita Atwood
- Joseph Cohen
- Tom C. Yang
Organizations
- United States Army Soldier Systems Center