New Foods for Military Use. A Physico-Chemical Approach To Research and Development

摘要

Low and intermediate moisture foods have proved to be one of the most valuable of the various types of processed foods used in special combat feeding situations. One of the most complex problems that arises with such products is deterioration in texture. Brittleness, dryness, or excessive hardness are typical of the unwelcome textural changes that may occur. A related problem is the fragmentation and pulverization of leafy or fibrous dried foods which occur during storage and transportation. In the investigation here reported, a basic understanding of the relationships between the sorption of water and textural properties was sought. A thermodynamic approach to describing and interpreting the structural alterations that occur is set forth, and suggestions are made regarding how the findings can be utilized in tailoring the textural properties of dry foods to meet specific military needs. (Author)