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Mechanisms of deterioration of nutrientsMethods 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.
Document ID
19740013628
Acquisition Source
Legacy CDMS
Document Type
Contractor Report (CR)
Authors
Karel, M. (Massachusetts Inst. of Tech. Cambridge, MA, United States)
Flink, J. M. (Massachusetts Inst. of Tech. Cambridge, MA, United States)
Date Acquired
September 3, 2013
Publication Date
March 13, 1974
Subject Category
Biotechnology
Report/Patent Number
NASA-CR-134247
Accession Number
74N21741
Funding Number(s)
CONTRACT_GRANT: NAS9-12485
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.

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