Dehydration and Compression of Foods (1982) / Chapter Skim
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NEEDS, OPPORTUNITIES, AND CHALLENGES
NEEDS, OPPORTUNITIES, AND CHALLENGES
Pages 26-43
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From page 26... ...
Ever since the first two soldiers picked up their spears and began to march in step, weight and volume reduction, shelf life extension, and quality improvement have been basic goals for military subsistence research and development. Today, our peacetime defense capability is based on ever-ready, highly mobile, response forces supported with advanced technology and advanced weapon systems.
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From page 27... ...
Further implications of the current limited usage of compressed, dehydrated foods are the inability to stock small lots -- due to the absence of an adequate civilian production base -- to allow diversified evaluation and to procure significantly large quantities quickly in the event of a major mobilization. The high capital costs of dehydration and microwave equipment are a consideration.
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From page 28... ...
It must share and promote this knowledge base and develop technology with the civilian sector where it can be applied to the solution of problems and meeting of needs of the civilian market segments. Military support must be provided for the research, development, and production of dehydrated, compressed foods filling essential military operational needs.
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From page 30... ...
1977. "Energy Conservation Program Saves TVG $500,000 in 1976." Food Processing Hammond, L
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1977. "Applications of Microwave Heating to Freeze Drying Perspective." American Institute of Chemical Engineers Symposium Series 73(163)
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1977. "Shelf Life Studies of Vitamin C During Food Storage: Predication of L-Ascorbic Acid Retention in Dehydrated Tomato Juice." Journal of Food Processing and Preservation 1:293.
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Farkas Chair Department of Food Science and Human Nutrition University of Delaware Newark, Delaware Enio Feliciotti Senior Vice President Research, Development, and Quality Assurance Thomas J Lipton, Inc.
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Fisher Executive Director Advisory Board on Military Personnel Supplies National Research Council, Washington, D.C.
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Abdul R Rahman Head, Product Research and Development Plant Products Group Food Technology Division Food Engineering Laboratory U.S.
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Prior to this appointment, he was a research chemical engineer and head of the Food Engineering Development Group at the Western Regional Research Center of USDA, Berkeley. He received his B.S., M.S., and Ph.D.
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Abner S Salant Director, Food Engineering Laboratory, Natick Laboratories Session I: Technical Needs and Opportunities Chairman: Mr.
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Jerry Graham Right-Away Foods Company New business, venture capital, product development, and technical base requirements in support of increased use of dried and compressed foods will be highlighted. Thursday, 30 October Session III: Weight and Volume Reduction Technology Chairman: Dr.
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Farkas -- Introductory Remarks Panel members: Mr. Marvin Byer, Oregon Freeze Dry Foods, Inc.; Dr.
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Dennis R Heldman Professor of Food Engineering Department of Food Science and Human Nutrition Michigan State University East Lansing, Michigan 48824 Mr.
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Rahman Head, Product Research and Development Plant Products Group Food Technology Division Food Engineering Laboratory U.S. Army Natick Research and Development Laboratories Natick, Massachusetts 01760 Dr.
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