DTIC AD0633267: Investigation of Drying Procedures for Compacted Foods

by: Defense Technical Information Center

Publication date: 1966-05-01

Topics: DTIC Archive, , FMC CORP SANTA CLARA CA CENTRAL ENGINEERING LABS, *DEHYDRATED FOODS, *DRYING, ACCEPTABILITY, DENSITY, MILITARY RATIONS, PROCESSING, RODS, STORAGE, SURFACE PROPERTIES,

Collection: dticarchive; additional_collections

Language: English

Compressed food bars representing protein, carbohydrate and fat in all proportions likely to be encountered with natural products and adjusted to 15 - 25 percent moisture were dried in a forced draft air drier under controlled conditions to a residual moisture content below 5 percent. Rates of drying were studied in relation to wet and dry bulb temperatures of the air flow, composition of bars, shape of bars and pressure of compression. Observations were performed to identify the effect of the drying regimen on surface texture, density, migration of fat and soluble components, and organoleptic properties. Conditions for a practical air drying process were defined.