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Mechanisms of deterioration of nutrients. [freeze drying methods for space flight food
| Content Provider | NASA Technical Reports Server (NTRS) |
|---|---|
| Author | Flink, J. M. Karel, M. |
| Copyright Year | 1974 |
| Description | Methods are reported by which freeze dried foods of improved quality will be produced. The applicability of theories of flavor retention has been demonstrated for a number of food polymers, both proteins and polysacchardies. Studies on the formation of structures during freeze drying have been continued for emulsified systems. Deterioration of organoleptic quality of freeze dried foods due to high temperature heating has been evaluated and improved procedures developed. The influence of water activity and high temperature on retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials. |
| File Size | 7297602 |
| Page Count | 203 |
| File Format | |
| Alternate Webpage(s) | http://archive.org/details/NASA_NTRS_Archive_19740013628 |
| Archival Resource Key | ark:/13960/t3c00zf5v |
| Language | English |
| Publisher Date | 1974-03-13 |
| Access Restriction | Open |
| Subject Keyword | Proteins Polysaccharides Freeze Drying Dehydrated Food Deterioration Space Flight Feeding Frozen Foods Production Engineering Quality Control Taste Ntrs Nasa Technical Reports Server (ntrs) Nasa Technical Reports Server Aerodynamics Aircraft Aerospace Engineering Aerospace Aeronautic Space Science |
| Content Type | Text |
| Resource Type | Technical Report |
