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RECOMMENDATIONS ⢠Research should be carried out on the structural and chemical composition of vegetables, fruits, meats, and other food items that are being used or considered for the dehydrated and compressed food market with a view toward identifying the factors that contribute to a rehydrated product of optimal quality as to flavor, structure, color, and storage stability. ⢠Research should be carried out to determine which varieties of vegetables, fruits, and other food items are optimal for the de- hydrated and compressed food market, including research on the relationship between maturity (sugar and starch content) and quality (particularly flavor). ⢠Sulfiting should be eliminated for dehydrated and compressed vegetables where results indicate little or no improvement in storage life; however, research should be carried out on pretreatments and additives that improve product quality and increase shelf life. ⢠Systems analysis research on costs should be carried out on a continuing basis to determine which drying techniques are most cost- effective 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 com- pressed item. ⢠Research should be carried out to determine the optimum preparation and processing, as well as dehydration and compression parameters required for the dehydration and compression of meat, fish, and poultry alone and in combination with other ingredients to attain the desired item. ⢠Apparatus and methods to substantially speed the plasticizing and compression procedures should be developed through contract effort. ⢠Research should be carried out on the adaption of air-dried foods to suitable compressed products.
