New Energy Saving Techniques for the Production of Dense Foods.

摘要

Dehydration has long been recognized as a successful method of preserving and reducing the weight of foods. Among the many drying methods, freeze-drying has shown to yield a very high quality finished product although with no significant reduction in volume. Therefore, research has been concentrated during the past few years on volume reduction of such dehydrated foods by compression. The use of dehydrated compressed foods compared to non-dried, non-compressed counterparts, results in savings in packaging, transportation and storage costs, since volume and weight are reduced by several fold. Benefits to combat operations are not only realized in military feeding systems but in logistics for the combat soldier, for underwater and surface naval vessels, and for aircraft and space vehicles. Ecological benefits due to reduction of packaging wastes are an added dividend.