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Dehydration and Compression of Foods (1982) / Chapter Skim
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Pages 4-4

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From page 4...
... • Systems analysis research on costs should be carried out on a continuing basis to determine which drying techniques are most costeffective and consistently produce high quality products. • Research should be carried out on the structural and chemical composition of meats, fruits, and vegetables to determine the least costly quality that will produce an acceptable dehydrated and compressed item.
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Key Terms

  • chemical composition
  • improve product
  • particularly flavor
  • compressed vegetables
  • compression parameters

  • parameters required
  • product quality
  • increase shelf
  • indicate little
  • storage life

  • optimum preparation
  • shelf life
  • results indicate
  • suitable compressed
  • compressed item

  • costly quality
  • compression procedures
  • analysis research
  • substantially speed
  • desired item

  • continuing basis
  • drying techniques
  • contract effort
  • quality products
  • consistently produce

  • acceptable dehydrated


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