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Dehydration and Compression of Foods (1982) / Chapter Skim
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INTRODUCTION
Pages 5-6

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From page 5...
... The process had been given little serious attention and was used only as an emergency measure. Since the end of World War II, however, advances in food research, coupled with earlier research, have given impetus to a better understanding of the science of dehydration of foods.
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From page 6...
... Because highly successful dehydrated and compressed foods are costly, the military is especially emphasizing research and development to find methods to significantly reduce the production cost of such items. For example, a significant improvement in the freeze-drying and compression of fruits and vegetables is possible when partially freeze-dried foods are "plasticized" by heating with microwaves, thereby saving about 60 percent of the freeze-drying time and a significant amount of energy.
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Key Terms

  • dehydrated compressed
  • compressed foods
  • armed forces
  • logistical advantages
  • successful dehydrated

  • major approaches
  • green beans
  • freezing conditions
  • prevent degradation
  • emphasizing research

  • include varietal
  • food research
  • especially emphasizing
  • subsistence supply
  • overseas extensively

  • salad items
  • dehydration techniques
  • food storage
  • storage capacity
  • limited food

  • shelf life
  • cole slaw
  • nuclear submarines
  • highly successful
  • compressed salad

  • raw materials
  • dwell time
  • compression techniques
  • production cost
  • compressed items


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