Distribetion of thisdocum.ent i, unlitnitd•

66-28.4 )

11 r,,TR-LTI1)N OF POROUS FOODS WITHm hIMCA/tLRIC, NON-AQUEOUS, EDIBLE MAThE.)1LS

by

R. A. Lasp.Central Engineering Laboratories

FHC CorporationSanta Clara, California

Contract DA 19-129-ANC-84(N)

Project Reference :

7X9#.-9 -033 Series: 'n-45

April 1966

Food DivisionU.S. ARMY NATICK LAIORATORIESNatick, 4assachusetts 01760

This investigation represents a i:qct of a bro.id experimentalprogram directed to the design an6 develcpmnt of special fzodpackets for the combat soldier who must carry on his pcrson hisentire food supply for prolonged periods during which resupply isnot feasible. Design of such fod packets must assure whole-someness and acceptability. It is essenti~l that paickets imposea minimum addition to the weight and buWk of the ilready itm der~teload a soldier must carry.

While freeze drying permits maximumwvswight reuction withminimum impairment of icteptability for a wide vIritry of foods,it provides little or no reductian in food bulk. Two generalprocedures appear feasible for cimpensating the low bulk densityresulting from the porosity of freeze dried foods. One suchprocedure seeks to eliminate the porous structure throughcoinpr~ssion; this alternative Kas bEen the subject of severalinvestigations. The second procedure, which pravides the brasisfor this investigation, seeks to fill the pores at freeze driedfoods with stable, high caloric miterials, which are normallyconsumed in conjunction with ths pvrtnt tood. This latter procedureappears to be potentially gpplicible to other parous items such asbakery products.

This report describes work conducted under contract DA19-•-29-AMC-84with funds provided by the project titled. Combat Feeding Systems.The investigation was performed at the Central 'ngineeringLaboratories of the 114C Corporation, 1185 Coleman Avenue, Santa Clara,California. Dr. R. A. Lampi served as Official Investigator. Hiscollaborators were H. Takahashi, Jean S. Tannon, Mohamman 11, Nosvati,SlIvestte Sierra, and William B. Scalf.

Project Officer and Alternate Project Officer for the U.S. Army'Wtick Laboratories were Dr. Maxwell C. Brockainn and Mr. Justin N.:,uozy, respectively, of the Animal Products BrAnch, Food Division.

FERDINAND P. MEHRLI.H, eht,DirectorFood Division

APPROVED,

DALE H. SIELING. PhDScientific Director

W. M, WAMTZColonel QMCCommanding

TABLE OF CONTEXTS

Page No.

Abstract .................................. ................ ... vii

Section I Rejearvh and DevelopuentIntroductJ.on ............... ......................... .I...Experimental . .... ............. ........... ................. 1-2

Des,'r!pticn cf Infiltering Techniques and Evaluating:n nf.:tation .................. ....................... 1-2

F:0* an 1. Materiais Used in the Inflltration Stud'ies . ... 1-3P.'ep•t'.u of the Individual Infiltered Foods ......... . I.. 1-5

Evaist:'.ton of Xnftltered Foods ............. ................. 1-14Ch:-wi-a.. and Physical Analyuis of Infiltered Foods ... ..... 1-143t.o,•'age Srabi-4.ty Studies of Infiltered Foods .. ....... .. 1-16.. . ................ 1-25

L.e . . . . . . . . .1-27

Section,,. EngineeJIngZntro u'x tLon .P . ......................... IX-INothods of .. .................... I-

'Vaoeutnu Rs.•_:eiý,e .I I-1

.•,• .za . .• .+'• .in . . . . .on. . . . II -...................... ......................... II. 1

Equilpwznt '04ra ++.+maters .. .. .. .. .. .. .. .. .. . 11-2

. ... .'• .hmb- .II . . . . . . . . . . -3.: . . .. .. .. .. 11-4

C.ci. . ... ............... .......................... 11-6

ist of Tables

1, 0r;.gia2 Feod Analysis. . ......... .................. .... 1-282. Appa..:n: Da:s!t;'% of Infiltered Foods ......... .......... 1-293. T:,r:, Denz'it s+ (-i )ThiWtered Foods ............. 1-30

F uP..;y Mel.lulemsnnLc ........ .................... .. 1-315. Csl,..'ý'-m by Weight ............. ..................... ... 1-326. , per Cubic Centimeter ....... ................ ... 1-337. Eqmii.ibrwum Moisture Contents of Impregnated Foods ... ..... 1-348. Free Fatty Acids in Fresh and Four-Menth Storage Samples . . 1-359. Percxide Value in Fresh and Four-Month Storage Samples . . . 1-36

10. Microbiologi-al Examination ............ ................. 1-37iI. Mi,:r,*biologl-al Examination ............ .................. 1-3812. Taa"e Panel Data - Pow. Cake ....... ................ ... 1-3913. 5tRft .-.'al Analysis of Taste Panel Data - Pound Cake . . 1-4014. Ta,'te Panel Data - Pancake ........ ........ 1-4115, Statistial Analysis of Taste Panel Data - Pancake ..... 1-42

ili

S. .... + '+ -•py• • :p•,-+ -+ , . . ..

TABLE OF CONTENTS (Continued)

List of Tables (Continued)

Page No.

16. Taste Panel Data - Pancake (Second Run) ... .......... ... 1-4317. Statistical Analysis of Taste Panel Data - Pancake (Second

Run) ...... ........................... 1-4418. Taste Panel Data - Toast ..... ................. 1-4519. Statistical Analysis of Taste Panel Data - Toast ..... 1-4620. Taste Panel Data - Puffed Rice ....... .............. ... 1-4721. Statistical Analysis of Taste Panel Data - Puffed Rice . 1-4822. Taste Panel Data - Macaroni ..................... 1-4923. Statistical Analysis of Taste Panel Data - Macaroni . . . 1-5024. Taste Pantel Data - Chicken ......................... 1-5125. Statistical Analysis of Taste Panel Data - Rehydrated

Chicken ............ ........................... ' 1-5226. Taste Panel Data - Beef (Rehydrated) ........... ........ 1-5327. Statistical Analysis of Taste Panel Data - Rebydrated Beef 1-5428. Taste Panel Data - Shrimp ...... ................. .... 1-5529. Statistical Analysis of Taste Panel Data - Rehydrated Shrimp 1-5630. Taste Panel Data - Peas (dry) - Peas (cooked) ......... ... 1-5731. Statistical Analysis of Taste Panel Data - Dry Peas . . .. 1-5832. Statistical Analysis Taste Panel Data - Rehydrated Peas . 1-5933. Taste Panel Data - Asparagus (dry), - Asparagus (cooked) 1-6034. Statistical Analysis of Taste Panel Data - Dry Asparagus 1-6135. Statistical Analysis of Taste Panel Data - Rehydrated

Asparagus ............ .................. ...... 1-6236. Taste Panel Data - Strawberries (dry) ....... ........... 1-6337. Statistical Analysis of Taste Panel Data - Strawberries . 1-6438. Taste Panel Data -. Apples (dry), - Apples (cooked) ... ... 1-6539. Statistical Analysis of Taste Panel Data - Dry Apples . . . 1-6640. Statistical Analysis of Taste Panel Data - Rehydrated Apples 1-6741. Taste Panel Data - Cottage Cheese (dry) ... .......... ... 1-6842. Statistical Analysis of Taste Panel Data - Cottage Cheese . 1-6943. Taste Panel Data - Beef Stew (Rehydrated) ... ......... ... 1-7044. Statistical Analysis of Taste Panel Data - Beef Stew . . . 1-71

Section II1. Food and Filler Density and Flow Data ..... ........... .II-72. Volume Data - Vacuum Chamber ...... ................ .... 11-103. Production Data - Positivc Press ....... .............. . ... 1-10

List of Figures

Section I1. Equipment Setup for Vacuum Penetration Procedure ... ....... 1-722. Rectangular Die Used for Positive Pressure Infiltration . 1-733. Hand Pump for Stuffing Macaroni ...... .............. .. 1-74

iv

TABLE OF CONTENTS (Continued)

List of Figures (Continued)

Page No.4. Infiltered Pound Cake and Pancake ...... .............. ... 1-755. Asparagus .- 66. Strawberrv ................ ......................... .I.,1-777. Tnfiltered Beef Stew ........ ..................... ..... 1-788. Assembled View of Humidity Jov" Used ror 1X'termining Equilibrium

1Voisture Content ................. ...................... 1-799. ,..mpic Tatc Balloto ........ ..................... ..... 1-80

Section T1Pco..ess Flowr D:Iagram Freeze-Dried Beef, 500 Kg/hr ........... 1-

2 Evoea Flow Diagram Freezo-Drted Chicken, 500 Kg/hr. 1...... -123. Frocesr Flow Diagr-.i Freeze-Driod Shrimp, 500 Kg/hr .... ...... 11-134. F c ý Flow Diagram, Freeze-Dried Cottage Cheese, 500 Kg/hr. 11-145. P Flow Diagram, Freeze-Dried Peas, 500 Kg/hr. .. .I....11-156. P:•ce- Flah,! Diagram, Freeze-Dried Asparagus, 500 Kg/hr. -. . 11-167. Pr-e.s F1 w Diagram, Freeze-Dried Strawberries, 500 Kg/hr. 11-178. rro-,tss Flov Diagram, Freeze-Dried Applies, 500 Kg/hr.. .. 11-189 Pro.e.z Flow Diagram, Puffed Rice, 500 Kg/hr ... ........ ... .11-19

i0 Pr,:cz-; FIew D!.•gr-m, Zwieback Toast, 500 Kg/hr. .......... ... 11-201 .. 1, : .- a Fu,;,• DW.g-5:i-, Pound Cake, 500 Kg/hr ...... .......... 11-2112, F ' Vioq D7:. ro, F r. 500 Kg/hr .... .......... ... .11-2213. F •iow Thr, Fi;:aic-r i, 500 Kg/hr ....... ............ 11-231t. Frýe, Flow Diagram, Dehydrated Beef Stew, 500 Kg/hr.. .... 1.. -2415 Vai±.-ni Cnamber & Cart Assembly for Impregnating Food by the

V4"uum Rc'ýeaas System ......... ................... .... 11-2516 ,octive F,,eosure Food Impregnating ....... ............. I-26]37 Positive Pressure Food Impregnating ..... ........... . . .. 11-2718. Ftes a•yatem . ....................... .. I.-28

V

ABSTRACT

Methods together with suitable high caloric formulations were developed forfilling the voids of representative baked items and freeze dried meats, fruitsand vegetables. Panel tests for acceptability and relevant physical, chemicaland microbiological observations are re orted for infiltered products stored for4 months at a maximum temperature of 38 C. Preparative experience has beenextrapolated into an engineering flow diagram for large scale production ofitz!iltered foods.

vi"

I. INTRO•UCTION

Freeze-dried foods and many bakery itemb have low bulk densities and yieldrelatively few caloiies per unit volume, From a logistics point of view, itwould be advantageous u.o increase caloric density of theou foods by fillingthe voids with edible high caloric material. to explore this possibillty, workwas initiated under Quartermaster Corps Contract DA 19-129-ANC-84(9) to Infil-trate selected dried foods with high caloric fillers to yield e, caloric contentof 4.4 KXg-cal per gram. Under the subject contract, two phases of work wereinvolved.

The first phase of work dealt primarily with the development of formulae andinfiltration techniques for twelve various foods. The detailed results of thisexperimental work were covered in Phase I, Final Report.

This report is the final report of the second phase of studies covtred underthe contract. The objectives of this phase were to apply the successful infiltra-tion techniques and formulas of Phase I to fourteen specific foods and to evaluatethe storage stability of these infiltrated foods by chemical, organoleptic andmicrobiological methods. Also included in Phase II scope of work is the prepar-ation of a flow sheet diagram Supplemented with type and capacity of unit equipmentto process 500 Kilograms per hour of infiltrated foods.

This final report is div~ded into two separate sectionbi

Section I The Preparation and Evaluation of Fourteen Infiltrated Foods.

,ection It Flow Sheet Diagrams and Design of Equipment for Producing500 Kg/hr of Infiltrated Foods.

I-1

II. XPERIMEMTAL

For the most part# the infiltration techniques and formulas developed in thefirst phase were employed In producing the high caloric foods specified forthe second phase work. Special emphasis wos placed on selecting Infiltratios,methods which could be most easily adapted to automated processing since themetechniques would supply the necessary data for the design and detail of theprocess flow diagrams for producing the high caloric food items.

To best describe the experimental work performed, the discuscussion will bedivided Into three sections.

1, A descrlption of the Infiltrating techniques and methods for evaluating

the Infiltratiom.

2. The specified foods and the materials used for filler formulation.

3. The infiltration procedures and filler formulae for each of the fourteen foods.

A. 1aserlution of InfiltratinR Techniques and Evaluatig Infiltration

two of the four methods of infiltration described in Phase I Final Reportwere used for preparing, the foods for the second phase studies, A thirdmethod of impregnation was necessitated for one of the food items.

1. Infiltration Methods

a. Vacuum ReleaseThe main method of penetration was vacuum release. The equipmentset-up for this precedur* involved the use of a vacuum dessicatorand a vacuum pump, and this set-up ia illustrated in rigurt I.Samples to be impregnated were kert submerged in the liquifiedlipid filler material and placed in the vacuum dessicator. A 300Ng vacuum was drawn and released as soon as the emulsion or mixturebegan to bubble. ror all foods infiltrated in this manner, sublectingeach sample to six consecutive cycles of vacuum and release was foundto produce the best results. Less than sIx vacuum-release cyclesresulted In incomplete infiltration. Mors than six cycles did rotresult Is any additional infiltration, mine* pemetretion was eithernear complete or further penetration wes limited because of hardeningof the absorbed lipid filler material within the food. This sixcycle vacuum-release method was satisfactory only when using relativelylow viscosity filler mixtures.

b. P MethodFr e aoot o equzring a higher viscosity emulsion, positivepressure proved to be the best method for achieving infiltration.Tb. one by two inch rectangular die showe in rigure 2 was used forthe pressure method of infiltration. The wmulsion was placed overthe sample end placed in a Carver prese. Pressure woo slowly applieduntil reaching 100 powns per square Inch and bald for one minute topermit escape of air entrapped in the foo,4. Beuse pressure is

1-2

applied to the food in this method, only firim dry fooda can beinfiltrated successfully.

c. Manual I4164tiop. M~tboFor one food item* macaroni, the above mentioned methods of Infiltra-tion were not applicable and a manual injection method was noeessar7In this procedure, a pump was fashioned from a short piece of tubingon the stem end of a small funnel. A blunt ended 20 penny nail wasused as a plunger for the pump. (This set-up iS illustrated inFigure 3), A single piece of macaroni was fitted into the tubingand powdered filler material in the funnel was pushed into thevoid space of macaroni.

2. rvaluation of Infiltration

Two methods of evaluating the degrae of infiltration were employed.

a. Visual EvaluationThb initial method of evaluating the d&gree of Infiltration was byvisual examinatior of the infiltrated food througIh a 2 1/2 powerdagnifying glass. When two phase (aqueous-lipid) emulsions wezr

used for infiltration the aqueous phase was tinted with a royilblue dye (FD&C Blue No, 2). In Phase I work, tod. dye was foundto tint only the aqueous phase, 3nd this tlnting helped in ascertainingthe degree of penetration achieved by each phase.

b. Q2urtitative EvaluationAfX!r visual evaluation of the infiltrated food quart'It.tive methodswere employed to determine if the infiltrated foods tau*. the 4.4 Kilo-gran, caloric requirements by weight and by volume. The qumtatLvemethods involved cal.-ulations of both true and apparent densitiesof each food before and after infiltration. The density Informationwas then used in caloric calculations fov each item. Furtherdetails of these calculptione will be discussed in the section onevaluation of infiltrated foods.

Fooda and Haterials Used in The Infiltration Studies

1. Foods

the contract specifications called for infiltrating fourteen foods to beselected from the following Items.

1. Poted Cake (or doughnuts)2. Pancake (or waffles)3. Zwieback toast (or crackers)4. Puffed rioe (or puffed wheat)5. Macaroni6ý Chicken*7. Beef*8. Shrimp* (or fish*)9. Peas* (or corn*)

1-3

10. Asparagua* (or green beans)11. Strawberries* (or pineapple)12. Apples* (or peaches*)13. Cottage cheese* (or scrambled eggs)14. Dehydrated Beef Stew* (or chicken with rice)

[*1'reese-dried ]

The actual foods selected are listed first, with the alternatesin parenthesis. The alternates are listed because, in many cases, theefforts to infiltrate these fouds are discussed in the preparation ofthe individual foods.

2. Filler Materials

During the first phase, a wide variety of filler compositions wereexplored, mainly in attempts to reduce "greasiness" during consumption.Of those fillers, only the more promising ones from the aspects ofcompleteness of impregnation or organoleptic acceptability and proba-bility of good stability during storage were used in the second phase.

Because the infiltrated foods had to undergo storage at 1000F, onlythose lipids which had melting points exceeding this temperature couldbe employed. Acceptability of the infiltrated foods by a taste panelwas an additional requirement which precluded the use of sare high melt-ing point lipids because of the totally unacceptable taste and/or mouthfeel.

CCC; a shortenbng supplied by the Dui'kees Famous Foods Company, berkely,California; was found to be acceptable in many of the filler formulaeused for infiltration. The 1120F melting point of this lipid made itideal as far a% the lO0°r storage requirement was concerned. In addition,this shortening mixture was found to be very stable, under adverse storageconditions, and most of all, the mouth feel and taste of this lipid whenused in filler combinations was found to be the moat acceptable.

Nyverol 18-06; supplied by the Distillation Products Industries Incorpor-ated, Rochester, New York& was used to some extent in formulating toatingsfor seytral of the Infiltrated products. Nyverol, because of its highmeltIng point of 1490F. was useful in raising the melting point of thechocolate ccating used for several of the food items.

Liquicane Type 50; a high solute sugar syrup containing SO% Invert anda Ibri of 770 made by the Califoz•ia and Hawaiian (C1iH) Sugar Company,Crockett, California& was succesaiully used as an infiltrating materialf,,r several dried foods. This syrup added the greatest mount of caloriesut any syrups tested and was rated most acceptable on the basis of taste.

Purity 270 Starch, produced by the National Starch and Chemical Corporation,New York, New York, used extensively in Phase I filler formalations, wasqala employed in the make-up of fillers of the second phase. A mixtureef *y Purity 270 starch and malted CCC shortening resulted in a stablemixtue which could be easily infiltrated. On rehydration, this starch4mbined with the water of rehydration and formed a gravy which complemen-ted the product.

1-4

When satisfactory irfiltrated products wc-'e achieved with ths Wsic UfH,starch and syrup ingra4i.nts, attemptu w~re mede to ernhance the fldva'of ths filler comit-unds ;ith seveoral types of flavozi4; eaýsei*L'.

Various oil soL ,bls jlxavors were added to oure llp4 fill ••e, but oaftproved to be unsa&'--fattory becaue.4+- vas riot poi!iLle to achiev% e'4,1lyacceptuble flavor Izvels in both the dry And reh a dr-ad f "z of ths infl -trated products. If the flavor level in the rehydz -.t"%i iradnct wasacceptable, it was overpowering wnen the prouuct was consumed dry. Whenthe flavoring level was adjusted for the dry iifiltrated p•Arvct thflavoring went unnoticed in the hydrated product.

Less potent flavoring materials such as vanilla and other common spiceswere found to be useful in several filler formulntions, emd the use ofthose falvorings will be discussed under the preparations of the |r|divdualfoods. For many foods, salt 4ould have enchanced the taste of the bifil-trated product, but since salt is known to have an adverse effect olipid stability, it wai not used in any filler preptration, Because thesc-lction of suitable flavorings is a time consuming art and may addmore variables as far as stability and acceptability is c-:ncerned, littleor no flavorings were used with the many infiltrated pr~oducts prepared.

In the following discussion the functionality as well as storage stabilityof the infiltrated foods was given more emphasis. Each infiltrated food,however, was tested by an informal taste panel to assure minimum organo-leptic acceptability.

The Prq/paration of The Individual Infiltrated Foods

1. Pound Cake or Doughnuts

Of the two bak'ery items, pound cake was selected for infiltration andstorage studies because it was one of the items in Phase I work thatwas successfully infiltrated by the positive pressure method. Cake&were purchased from a local market (Lagendorf United Bakers, Inc.,San Francisco, California) and cut into 1 x 2 x 1/2 inch places to fitthe die used for infiltration. From the results of the earlier studies,it was found that positive pressure infiltration required the pieces tobe firm while under pressure within the die. Consequently, t,ýr .elpieces were placed in a lOoF oven for 1/2 hour to achieve the necessaryfirmness prior to infiltration.

A l:l rat!:o of butttr frosting and CCC shortening, developed in Phase Iwork, was used as the filler for Improeneting the cake pisees. Thebutter frosting was made from the following ingredientes

lnredientPecnkew

Confectioner's SugarCCC Shortening 25.2Heavy Cream 10.3

I- .

To sake the butter frosting, sugar was first thoroughly mixed with theshortening and then followed by the addition of thn cream. The ueighedlipid phase was melted, mixed with 0.25 percent by weight of lecithinand slowly blended into the butter frosting using a low-speed rotarybeater. (Lecithin, A. E. Staley Comnany, Decatur, Illinols, wva foundin Phase I work to aid In emulsion formation and stabilitv, resultingin better Infiltration results. The blending temperatures wereapprouimately 80 0F for the butter frosting amd 160°F for the lipid phase.It was Inportant to keep the emulsion at a creamy consistency to achievegood penetration results; this was achieved by keeping the emulsionat a relatively constant temperature in the range of 1150 to 120 0 F.At higher temperatures the components of the emuldion separated andat lower temperatures, the fat solidified.

This butter frosting-CCC mixture was placed over the piece of cake withinthe die and 100 pounds pressure applied for one minute to effect completeinfiltration. A sample of the infilt,.ated pound cake is illustrated In Figure 4.

2, Pancakes or Waffles

Previous positive pressure infiltration work with waffles revealed thatthe shape of the waffles did not lend itself to uniform penetrationor to removal of excess filler material, and consequently, pancakes werethe item selected for infiltration and storage studies.

Pancakes were prepared from a mix (Betty Crocker B:.and, General Mills,Ins., Minneapolis, Minnesota) and cooked in the FMC kitchen. The preparedpancakes were first cut into 1 x 1 x 1/2 inch pieces and air dried forone half hour at O00°F to achieve the firmness necessary for positivepressure infiltration.

Two filler formulations were tried with the pancakes and tested. Theinitial formula for infiltrating pancakes was the same butter frosting-CCC mixture used for the pound cake except with the addition of 0.1percent of vanilla flavoring and 0.1 perant of maple flavoring (BothSchilling Brand, Mc Cormick and Company, Baltimore, Maryland.) Theseinfiltrated pancakes were judged acceptable when freshly made, but afterfour months storage became rAther hard and grainy, and f "- the most partrated unacceptable by the panel.

Another filler formula was tried with pancake to minimize the increase infirmness occurring during storage. The formula for this second iillerwas the 2:2:1 combination of peanut butter, red currant jelly and Myverolmixture used for infiltrating toast, and its preparation is discussed inthat section. Successful positive pressure infiltration was achieved withthis second fillar formulation. A sample of the infiltrated pancake is also

Illustrated in Figure 4.

3, Toast or Crackers

Toast, because It was very similar to pound cake in texture, was the itemselected for infiltration by the positive pmessure method. Zwieback Toast(National Bisouit Company, New York, New York) was puchased and cut intoI n I inch places for infiltration. Since this product was already in firm

1-6

-1 1

condition, no further drying for tempering was necessary.

Peanut butter and jelly combination was found to be the most acceptablefiller formulation used for Infiltrating the dry toast. Grape, blackberry,strawberry, black raspberrm and red currant 1elliez were mixed with thepeanut butter and pressure infiltrated into the toast. Of the productstested, toast infiltrated with a 1:1 ratio of red currant jelly (MaryEllen's Inc., Berkeley, California) and peanut butter (Skippy Brand,Corn Products Company, Alameda, California) received the best ratingfrom an informal taste panel. Samples which contained a greater amountof peanut butter were rated too gummy, while those with a greater ratioof jelly were too sweet. To offset the natural oilness of the fillercombination and to increase caloric content, 20 perc it by weight ofMyverol 18-00 was incorporated into the peanut butter-jelly mixture.This level of Myverol was found to be the maximum amount acceptable;the use of higher levels resulted in a noticeable waxy taste.

To make this filler, peanut butter and jelly were mixed at room tempera-ture with a rotary beater until a homogenous mixture was obtained. Myverol,which had been heated to 2000 F, was then added with rapid mixing. Continualmixing and constant heating at 1250 was necessary to keep this filler atthe desired creamy consistency.

4,. Puffed Rice or Puffed Wheat

Puffed wheat and puffed rice made by the Quaker Company of Chicago, Illi-nois were purchased for the infiltration studies. Initial infiltrationtrials revealed that both foods could be infiltrated by the vacuumrelease method. In an informal poll of panel members, puffed rice wasregarded as more acceptable as a cereal product,and as a result it wasdecided to select rice as the item for further penetration work.

The first infiltration attempts with puffed rice wei'e to use a flavoredemulsion so that the final product would resemble some of the flavoredcereals now on the market.

Several flavored emulsions were tried, and in each case the final productwas unsatisfactory. When the hot aqueous-lipid mixture cam in contactwith the puffed rice, the samples softened and collapsed, and as a resultfurther work with emulsicns was discontinued.

Pure lipid fillers such as CCC and Hyverol were then t"{ed. Leos shrink-age was noted, but the flavor of the product was bland ind not veryacceptable. Several compatible oil soluble flavors were then IncorpostedInto the lipid filler to enhance the final infiltrated product. Althouhthetse flavored products were same imporovement, suitable flavoring leoelsvould *ot be achieved. A strong burning after-taste was experiemced withthose products after eating several pieces.

Poom temperature infiltration with other high caloric fillers materialswas the% attempted. It was found that honey could be successfully Infil-trated by the vacuum release method. Further work with this filler sediscoitinmed when it was revealed that the infiltrated product fell shortof the caloric requirements.

1-7

WW~1 0 -Imp

Equally succqssful infiltration results were achieved using the highsolute sugar syrup, Liquicane, with an increase in caloric value overhoney, althoqh the final product was still below the caloric requirements.Both infiltrated items were sticky, but from a taste standpoint, Liquicanewas more preferable than honey.

Attempts wer' then directed toward reducing the stickiness and increasingthe caloric -ontcnt, and the best approach appeared to be by the use ofa high caloric coating. A special commernial coating chocolate, suppliedby the Ghiradelli Chocolate Company of San Francisco, California was triedand found to be ideal as far as coating was concerned; however, furtherwork was necessitated when it was found that chocolate coating meltedat 1000, and that more calories were needed in the coating. In subsequenttests a 3:1 chocolate-Myverol mixture proved to be the most promising.This chocolate-Myverol combination did not melt at 1000 and was not con-sidered too waxy tasting. When applied, this coating hardened quicklyand served a three fold purpose, it made the product non-sticky, it keptthe syrup from seeping out and it added the necessary calories to meetthe 4.4 Kg-calories per gram requirement.

Temperature proved to be a critical factor in the application of thechocolate coating. A 110 0F teri,.erature had to be maintained for thechocolate-Myverol mixture. Below this temperature, the mixture was toothick, and above this temperature it was too thin.

5. Macaroni

The plan with macaroni was to fill the void with all of the ingredientsexcept water that are needed t make Macaroni au Gratin so that this dishwould be the result of hydration of the infiltrated macaroni. Elbowmacaroni (Golden Grain Brand, Golden Grain Macaroni Company, San Leandro,California) was purchased from a local market for use in these trials.

The first emulsion tested was composed of powdered cheddar cheese (Beatreme1326, Beatrice Foods Company), Purity 270 starch, and CCC. The lipid wasmelted and blende' with the other ingredients using a rotary beater.This emulsion was then injected into the macaroni void using a hand pump.The resulting stuffed macaroni was cooked in boiling water for thirtyminutes. At the end of this time the macaroni was cooked and a saucehad formedi however, all of the emulsion had not escaped from th- macaroni,and the resulting product was somewhat gummy.

Next, a 3:1:1 ratio of the powdered cheddar cheese, Purity 270 starch,and a powdered shortening (Beatreme 1184-A, Beatrice Foods Company) wasintroduced into the macaroni void using the hand pump. The hydrationproduct in this case was very satisfactory, since all of the fillingingredients had blended into the boiling water. The flavor of the sauce,however, was rather bland with only a slight suggestion of the cheeseflavor& Nontheless, an informal taste panel rated this produot as quiteacceptable. The amount of filler that can be introduced into the macaronivoid is such thatp should only cheese be used, there would still not be asignificant cheese taste upon hydration.

I-8",wwaq

The filled product was coated with a thin layer of Myverol 18-00, bothto keep the filler from spilling out of the macaroni and to add essentialextra calories. The final product meets the 4.4 Kilogram-calories pergram minimum, but not the 4.4 Kilogram-calories per cubic centimetermininum. Perhaps, if the filler were introduced into the void undergreater pressure, the percent voids could be reduced sufficiently toincrease the caloric content per cubic centimeter value of the finishedproduct.

6. Chicken

Cooked and frozen chicken rolls composed of both lipht and darkmeat were purchased, sawed into 1/2 inch slices, And then freeze-driedin the F14C pilot facilities. The dried slices were then cut intoapproximately one inch squares for subsequent infiltration procedure.Phase I infiltration work indicated that chicken could be successfullyinfiltrated by both positive pressure and the vacuum release techniques.Since the vacuum release method was the easier method of the two, itwas decided to use this method exclusively to prepare infiltrated samplesfor test purposes.

Satisfactory infiltration of an emulsion could be achieved by the vacuumrelease methodibut the infiltrated product was unsatisfactory due toshrinkage. The shrinkage occurred when the food sample cane into contactwith the aqueous phase of the emulsion. The use of viscous emulsionsreduced shrinkage, but infiltration was not uniform and the product washard to hydrate in water. Since partial hydration occurred with allthe emulsions tried, and since a partiallv hydrated chicken would bemore susceptable to spoilage, it was felt that it would be best toeliminate entirely the use of any water in the filler formulation.

A filler mixture containing CCC and Purity 270 starch powder was foundto be ideal for infiltrating the freeze-dried chicken. This mixturedid not contain any water and was more acceptable from a taste point ofview than pure fat. When the infiltrated product was added to warmwater, the fat-starch mixture hydrated to form a gravy base that enhancedthe product taste and appearance.

This filler mixture was prepared by mixing equal weights of the Purity 270starch and melted CCC. The best oenetration results were achieved whenthe CCC-starch mixture was maintained at around 120°r during ti.. lafiltra..tion by the vacuum release method.

7. Beef

rram the first phase infiltration work with freeze-dried beef, It wasfound that satisfactory impregnation of low viscosity emulsions was possibleby the vacuum release method. But, again, as in the case with chicken, theuse of an aqueous phase resulted in partial hydration of the beef endconsequently, the aqueous phase was eliminated in the mak.i-up of the pene-trating material, And, again, infiltrating with a 1:1 CCC-Purity 270 starchmixture was found to be the best solution for the same masons Jiscuusedearlier. Using the six cycle, vacuum release method, complete infiltrationof the beef was readily attained.

The beef used for the infiltration studies was purchased fresh from alocal supplier. Since the infiltrated product had to be ,,tcceptablefor direct oonsumption, the meat was first cooked to l5 0 F. center temp-erature before drying in the freeze dryer.

8. rFe Dried Fish or, Shrimp

Shrimp was the item selected for infiltration studies because of its easeof penetration. The tsst method for penetration into these saaples wasthe six cycle vacuum-release method. As with beef and chicken samples,there was partial hydration of shrimp samples using aqueous-lipid emulsions,and once again the best filler material was found to be the 1:1 CCC-Purity270 starch combination.

For preparing the infiltrated storage samples, medium-jumbo, freeze-driedcooked shrimp was purchased from the Kraft Foods Company of Chicago, Illi-nois.

9. Peas or Corn

Vacuum-release penetration trials were conducted with both freeze-driedpeas and freeze-dried cc'-r, usiv, a 1:1 ratio of a white sauce and CCCas the penetrating emulsion. TLs white sauce was made from the followingingredients: milk-79.6%, oleomargarine-13.2%, and flour-7.2%. In bothcases there was thorough penetration of the lipid phase, but only insig-nificant white sauce penetration. Further trials with this fillercombination were discontinued, however, when it was discovered that thewhite sauce spoiled quickly.

In subsequent work it was found that both corn and peas could be easilyinfiltrated with the 1:1 CCC-Purity 270 filler used for infiltratingother foods. AlthouRh both infiltrated foods were considered bland,they both were still considered palatable when eaten directly. Uonrehydration, the lipid-starch combination formed a sauce with the waterthat complemented the products. The consensus of an Informal taste panelindicated that infiltrated peas were more acceptable when eaten directly(dry) than the infiltrated corn; as a result, peas were selected for thestorage studies.

Commercially available frozen peas were used for preparing the infiltratedsamples. The peas were first cooked and then refrozen and fro - Jriedprior to infiltration by the vacuum release method.

10. Aeparqus or Green Beans

XIfiltrated freeze-dried beans have proved to be rather tough and loesacceptable, and for this reason, asparagus was selected for infiltration.

It was found that complete infiltration of the freeze-dried asparagus couldbe achieved with the six-cycle vacuum release method. An Initial attemptwas made to incorporate powdered sour cream (Beatreme 1038, Beatrice FoodsCompany, Chicago, Illinois) into the CCC-Purity 270 starch mixture. Satis-factory infiltration results were obtained with this formula, however,the hydrated product was quite chewy with an unacceptable flavor.

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Asparagus was next infiltrated with the 1:1 CCC-Purity 270 starchmixture. This product was not quite as chewy and was more palatablewhen eaten, directly and rehydrated. As a result, asparagus sampleswere infiltrated with the CCC-Purity 270 starch mixture and placed intostorage,

Samples used for the infiltration studies were prepared from freshasparagus that was sliced, blanched, frozen and then freeze-dried onthe pilot freeze-dryer. The infiltrated product is illustvatad in Fig. 5.

11. Freeze-Dried Strawberries or Pineapple

It was found in the attempts to infiltrate freeze-dried pineapple thatthe filler materials penetrated only the cavities open to the exteriorrather than through the cell walls, Besides the inconsistent penetrationresults, the extreme brittleness and hygroscopicity of the dried pineapplemade handling difficult 3nd less suitable for penetration purpose.

Freeze-dried strawberries were found to be easily infiltrated using thesix cycle vacuum release rethod, but there were some difficulties exper-ienced with the type of fillers employed. Whenever an aqueous-lipid emulsionwas employed as a filler material the strawberries shriveled badly.

If pure lipid fillers such as CCC or Myverol 18-00 were used there was littleshrinkage, but the accompanying waxy mouth feel masked any strawberry taste,and this product was rated very poor. Less shrinkage of the berries wasexperienced with a filler combination of Liquicane, CCC and Purity 270starch, but the impregnated product was difficult to hydrate.

It appeared then that the best solution for infiltrating strawberriez wasto accept the 15 - 20% shrinkage that occurred when using plain Liquicaneas a penetrant and coat the pieces with chocolate. The final infiltratedproduct resembled a chocolate coated candy product and rated very accept-able.

Complete infiltration of the Liquicane was achieved with the six cyclevacuum release technique. Before coating the infiltrated pieces, theexcess sugar was drained off. The coating formula was the 3:1 chocolate-Myverol mixture used in coating puffed rice. A sample of the final productis illustrated in Fig. 6.

12. Freeze-Dried Apples or Peaches

It was found that both apples and peaches could be easily infiltrated bythe vacuum release method, but that both samples exhibited a tendency toshrivel during the infiltration procedure. This tendency for shrivelingwas more marked with the peach slices. When using equeous-llpid fillermulsions there was no difficulty in filling the voids with lipids, butthe aqueous phase penetration of the peach slices was unsatisfact;'ymgardless of emulsion viscosity. Because the results with apples appearedto be mor4 oromising, no further work was attempted with peaches. Forthis iten, frozen diced apples were purchased and freeze-dried in therMC pilot dryer.

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The best apple dice penetration was achieved with low viscosity mulsionsbut was also accompanied by the greatest shrinkage. When high viscosityemulsions were employed the shrinkage of the product was reduced, but bythe ame token, the aqueous phase penetration was significantly reduced.Successful butter frosting-CCC shortening penetration of the apple diceswere achieved, but the rehydrated product proved to be both sweet andgreasy and not very appetizing.

A l:l ratio of CCC and confectioners sugar was tried and found to producean infiltrated apple product that was acceptable both dry and rehydrated.0.25% Lecithin was added to this mixture to aid in stabilization duringthe vacuum infiltration procedure. Further flavor enhancement was achievedwhen a light flavored coating was aDplied to the infiltrated nieces, Theformula for the coating consisted of a 2:1 ratio of Purity 270 starchand granulated sugar that also contained 8.3% cinnamon and 2.1% nutmeg.When eaten directly, this product resembled a candied fruit, and whenrehydrated, the finished item resembled and tasted like a spiced applesauce dish,

13. Cottage Cheese or Scrambled Eggs

Initial infiltration work was done with freeze-dried scrambled eggs whichwere prepared in the pilot plant facilities according to U. S. Army Speci-fications LP/P Des. C-203-63 (1 Feb. 1963). The scrambled eggs were frozenin solid one half inch thick layers and freeze-dried, but upon removalfrom the dryer the layers crumbled into smaller particles which made sub-sequent handling difficult. Attempts were made to compress the dried eggsinto bars which would then be infiltrated. The efforts to compress driedscrambled eggs, however, met with little success because of the 'igh lipidcontent (22%) and granular structure. Pressures up to 10,000 pni wereapplied, but a good cohesive bar was not obtained. This cmpreision treat-ment also succeeded in separating the egg lipids, and the compressed eggbar emerged from the die coated with fat that had m1grated to the surface.Since these bars were in a sense partially infiltrated with a lipid, andfurther infiltration efforts met with little or no success, work was thendirected toward producing infiltrated cottage cheese.

Large and small curd cottage cheese was purchased and freeze dried. Theresulting dried product was of high quality, but of fragile structure. andas such, did not lend itself to any infiltration procedures. Compressionwas again tried and it was found that a suitable cohesive bar r .. ' beobtained by placing a 10 gram sample in the 1 x 2 inch die under 2500 psifor 30 seconds. This bar was readily infiltrated with melted CCC usingthe vacuum release procedure, but taste tests revealed that furtherwork was necessary to make the bars more acceptable.

The initial taste tests also revealed that bars made from small curd orcream style cottage cheese were more preferable than those made from largecurd cottage cheese and as a result, small curd cottage cheese was usedin further expariments.

Two approaches were followed in the development of an acceptable tastinginfiltrated and compressed cheese bar. The addition of 20% powdered sugarto the cottage cheese resulted in a more flavorful bar and the addition

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of an oil soluble pineapple flavoring to the CCC masked the greasy tasteof the fat. Pineapple flavoring No. 17828 (Fritzsche Brothers New York,New York) added to the melted CCC at the rate of 0.8 ml per 1000 ml wasjuiged to be the best formula used, This bar met the teloric requirementsas well as being rated organoloptically accepted, and was tested only indry form.

14. Dehydrated Beef Stew or Chicken with Rice.

The decision to produce infiltrated beef stew or chicken and rice wasnot made until the results of the taste panel evaluations with the storedchicken and beef were completed. The test results showed that bothimpregnated samples were stable and were equally acceptable when hydrated,but the panel expressed a significantly greater preference for beef inthe dehydrated form. Because of the greater preference for beef, thedecision was made to proceed with formulation of an infiltrated beefstew product.

Beef, potatoes, onions and peas were selected as the ingredients forinfiltration. For the beef and pea components, the previously describedinfiltration procedures and filler formulae were used, Dehydrated onionflakes (Schilling Brand, McCormick Company, Baltimore, Maryland) werereadily infiltrated with melted CCC using the six cycle vacuum releasemethod, but attempts to infiltrate dehydrated potato flakes (Idahoan Brand,Idaho Fresh-Pak Potatoes, Lewisville, Idaho) met with little success. Therelatively im-ervious surface and non porous structure of the dehydratedpotatoes did not lend itself to any infiltration procedures. The potatopieces we-e more lipid coated than lipid infiltrated, and furthe--r.the treated product did not meet the caloric requirements.

Since it was not possible to obtain a satisfactory impregnated potato,dried pro-cooked rice was used as a substitute. Minute Rice (GeneralFoods, White Plains, New York), being of a porous structure, was readilyinfiltrated by the vacuum release method with melted CCC.

Upon completion of successfu- infiltration of the stew components variouscomponent mixtures were prepared and rehydrated to determine the mostacceptable combination. On a dry weight basis of the infiltrated foodsthe following formula was found to be the most ideal; Rice-50%, Beef-30%,Peas-19%, Onions-l%, 1b promote better particle distribution und to reducerehydratton time, the beef used in the product combination was ;u- into1/4 inch cubes prior to infiltration.

When this infiltrated combination was rehydrated and a gravy sauce wasformed from the starch and lipid, the product resembled some of Zheprepared dinner mixes that are commercially available and accepted. Boththe dry and rehydrated beef stew is illustrated in Fig. 7.

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III. EVALUATION OF INFILTRATED FOODS

It was specified in the contract that upon achieving successful infiltrationwith each food, a series of special tests were to be performed. These testscan best be discussed under the following two headings: (A) Chemical andPhysical Analysis of Infiltrated Foods and (B) Storage Stability Studies ofInfiltrated Foods.

A. Chemical and Physical Analysis of Infiltrated Foods

Under this heading the following analyses were performed on all the infiltratedfoods: (1) Chemical Analysis for Molsture, Protein, Fat, Ash; (2) Density;(3) Caloric Value; and (4) Equilibrium Moisturm Value.

I. Moisture, Protein, F-atand Ash Content

The resulzs of these four analyses are summarized on Table 1 and wererun on freshly prepared samples. The following analytical procedureswere used in the determinations:

Moisture Content:(I) Moisture content was determined by drying in avacuum oven under a minimum vacuum of 28 inches of mercury for sixteenhours. To promote moisture removal, all samples were pulverized beforedrying. All determinations were run in triplicate.

Moisture contents are expressed on the dry basis.

Protein:() The Kjeldahl method for determining nitrogen was used incalculaiton of the protein content. Samples of infiltrated food werefirst dried and extracted with petroleum ether and then digested withsulfuric acid. Sodium sulfite and copper sulfate were used as catalystsin the digestion. The distilled ammonia was collected in boric acidand titrated with 0.1 N HCI, using methyl red indicator. Protein wasthen calculated from the following formula:

ml HCl x 0.1 x 0.017032 x 100weight of sample H3 x 514= protein

pat:(2) Petroleum ether was used for determining the fat content of the"Tiltrated foods, Test samples were ground, weighed into tared Soxhlet

thimbles and dried for two hours at 900 C. in air before extracLion forsix hours. Lipid values are expressed as percent of petroleum etherextract,

Ash:(I) The ash content of all the infiltrated foods was determined byas•ing to constant weight in a muffle oven at 6000C. In most casesashing was completed in less than three hours.

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2. D

Density calculations of the impregnated foods were calculated aeapparent and -true densities. The apparent density figures arebased on the observed weight gain per cubic centimeter of the infiltratedproduct as compared to the original food. Samples were weighed to thenearest milligrain on a Mettler Analytical Balance. Volume measurementswere made with the aid of the ruler and are less accurate. To compensatefor any high percent of error, apparent density measuremente weere madeon ten randomly selected samples. Apparent density data are sumnarizedon Table 2.

True densities were measured with the aid of a Beckman Model 420 AirPycnomieter. With the exception of shrimp, the volumes of weighed sampleswere measured using the one to two atmosphere operation. Shrimp exhibitedhigh surface absorption activity that affected the accuracy of readings,and consequently, a one to two atmosphere helium purge was used. Truedensities of all the infiltrated foods are- listed in Table 3.

Knowing the true and apparent density values, it is then possible tocalculate porosity with the following formula:

true density - apparent density = Porositvtrue density

By calculating porosity of both infiltrated and uninfiltrated foods, itis then possible to determine the fraction of voids filled by the followingmethod:

Porosity of original food - porosity of impregnaced food = Fraction of voidsfilled.

Table 4 summarizes poroaity values of the infiltrated and uninfiltrated

foods and the fraction of voids filled.

3. Caloric Value

Caloric values of the infiltrated foods were calculated in terms of bothweight and vllm1e. Standard reference guides were used in determiningthese values?3). *In all cases the infiltrated foods yielded at least4.4 i(ilogram-calories per gram, but there were a few foods that "I notapproach the 4.4 Kilogram-calories per cubic centimeter.

Table 5 summarises the caloric value of each unirfiltrated food, thecaloric value of the respective filler and the resulting caloric densitycalculated on the basis of weight change.

The true density and porosity values calculated earlier were employedto determine the p'ercent of food, filler and void, respectLv*l1% the' makeup one cubic centimeter of the infiltrated product, Knowing the percent-ages of the volume occupied by eachl, the Ki .ýgrm-calories per cubiccentimeter of the infiltrated product was c•lculated from the followingformula%

Xilogrwn-calories/gm x Sd/lcc z KI.,cal/cc

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Results of these calculations are summarized in Table 6.

Several foods failed to achieve the specified caloric density on avolume basis. In these cases there are more unfilled vdids than filledvoids. With rice, pias and strawberries, low initial caloric densitywith relative high porosity makes it difficult to achieve the high finalcaloric density. For two of these items, strawberries and rice, it wasnecessary to add a coating for supplementary calories. Possible increasesin caloric value may be achieved by the application of more coatings;however, this averius of approach was not followed since a heavily coatedproduct would he -,ore associated with a manufactured food rather thanan infiltrated food. Based on practical limits of the infiltratingmethod, it does not appear that the specifiei caloric density on a volumebasis will be achieved with puffed rice, macaroni, peas, strawberries andapples.

4. Equilibrium Moisture Values

Included in the chemical and physical evaluations was the determinationof equilibrium relative humidity moisture contents for each infiltratedfood at the three relative humidities. The method used for determiningequilibrium moisture values was based on a technique first proposed byWink (3) . and modified by Levine and Fagerson (4). The apparatus usedwas designed by Lanpi (5) as a further modification of the preceedingmethods and is illuitrated in Figure 8.

A pint canning jar witti a standard two piece metal lid (Ball Brothers)is used as a humidity chamber. The infiltrated food sample is placedon a pla.tic petri dish that is suspended over a saturated salt solutionused for numidity regul,:ion,

The three saturated salt solutions used for regulating humidity withinthe jars were as follows;

Salt % R.H. at 200C.

Lithium Chloride 11.1Potassium Aurtate 23.0Potassium Carbonate 43.7

The outer upper end of the suspension wire is looped so that it " .enson to the pan hook of a Mettler Balance. With this set-up, freq.entweighings can 1e made to follow the course of equilibration withoutdisturbing the inner contents of the jar.

The equilibrium moisture values for each Lifiltrated food at the threerelative humidities along with the approximate equilibration time aresummarized on Table 7.

Storage Stability Studies of Infiltrated Foods

The evaluation of storage stability of the infiltrated foods involved threephases of analyses: chemical, microbiological and organoleptic studies.

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The storage tests were designed to evaluate the effects of four monthsstorage on the chemical, microbiological and organoleptic stability ofthe infiltrated products stored under the following three temperatures:

i. 20 0 C.2. 38 0 C.3. Cycling between -180 and +200 C.

(For this cycling program, thefollowing schedule uas followed:24 hours at 200C, 24 hours at 18 0 C,60 hours at +200, 60 hours at -18 0 C.)

A secondary objective of the storage test was the determination of minimumstorage precautions to be taken to avoid deterioration under the temperatureslisted above.

To accomplish both objectives of the storage stability studies, three setsof each infiltrated food sumple were prepared. One set of samples wasstored in atmospheric oxygen (as is), a second set sealed under N2 and athird set prepared with the addition of an anti-oxidant and stored in atmos-pheric oxygen. 0.077% of Tenox 6 (Eastman Chemical Company, Kingsport,Tennessee) based on the lipid filler weight was the anti-oxidant used in thethird set of samples.

All samples prepared for the above storage conditions were sealed in standard303 cans, and the cans were maintained at the three temperatures. Some ofthe larger infiltrated samples (beef, shrimp, chicken, cottage cheese andcake) were first loosely wrapped in aluminum foil to maintain better sampleidentity and to facilitate packing into the 303 cans.

1. Chemical Tests for Storage Stability

The chemical tests used to determine storage stability of the infiltratedfoods were primarily tests to measure lipid deterioration. Since allthe products were of high fat content, it was thought that the major sourceof off flavors and odors would be the result of lipid reactions. Chemicalevidence of any lipid deterioration was determined by free fatty acid andperoxide value analyses. The procedures for these analyses were as follows:

Free Fatty Acids(2)A one-gram sample obtained from the lipid analysis was first h-ated togot it into liquid form. Next, fifty milliliters of neutralized alcoholwas added to the sample and brought to boiling. Two milliliters of phen-olphein indicator were added, and the samples were then titrated with 01 Nsodium hyoavoxide to a per-sistent pink color. Free fatty acids were thencalculated and expressed as porcent nleic acid using the foll Lng forula:

% Oleic , ml of alkali x N x 28.2;eight of sample

It is worth noting that in determining both the free fatty acid conteantand the peroxide values, some difficalty arose in determining thm ondpoint in samples where the fat had a color to it. An example ef""would be macaroni and cheese in which the fat was orange in colr.

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Peroxide Values( 2 )A one-gram sample obtained from the lipid analysis was dissolved in a2:3 acetic acid--hloroform solution. One milliliter of saturatedpotassium iodidu solution was added to the samples, after which theywere placed in the dark for ten minutes. Next, fifty milliliters of .1 Nhydrochloric acid was added and the samples titrated with .01 sodiumthiosulfate to a water-white end point using starch as an indicator.Peroxide values as milliequivalents of peroxide per thousand grams ofsample were calculated using the following fo-mula:

Peroxide value = ml of Na2S 2 03 x N x 1000weight of sampeie

The results of the free fatty acid and peroxide value determinations aresummarized in Tables 3 and 9.

Except for the three foods listed, the peroxide value of most infiltratedfoods were found to be less than 0.1. The results of the free fatty acidanalyses, on the other hand, showed varying degrees of increases for allfoods. Tests were also run on the filler materials stored under the sameconditions as the infiltrated samples, and in all cases there were noobserved significant changes in free fatty acid and peroxide values.

Considerable variations within samples were experienced in the lipiddeterioration analyses, but generally the increases were relatively small.Samples stored under 380 C showed more change than at the other temperatureand less deterioration was experienced with N2 packing with freeze-driedfcods. Mixed results were observed with the Tenox added samples. In thefinal analysis there was no observed off-taste due to lipid deteriorationwith any of the stored products; consequently,th; values recorded must bewithin the limits of acceptability.

. Microbiological Studies

Upon completion of the four month storage test, all infiltrated foods wereanalyzed to determine microbiological stability. The determination forevidence of microbial deterioration consisted of a careful visual examin-ation for any macroscopic evidence cf any microbial growth followed bycultivation and plate counting of infiltrated samples.

No mold growth or other macroscopic evidence of contamination or ' rior-ation was observed with any of the stored samples, but the results ofplate counts revealed both slight increases and decreases in microbialpopulation. It must be mentioned here that in the course of preparinginfiltrated food samples, no special procedures other than good hygenicfood practices were followed.

Because of the high lipid content of the infiltrated foods and the highmelting point of %he lipids used, some difficulty was first experiencedin making satisfactory water dilutions for platiig purposes. The lipidfraction did not disperse or stay dispersed in room temperature suspension*and clogged pipettes during the plate innoculations. This difficulty wasovercome when it was found that by heating the suspension solutions and

I -i8

pipettes to l03-105°F the food and lipid were better dispersed, whichallowed for more uniform innoculation.

Samples used for microbiological examinations were randomly selectedfrom the respective storage containers and each sample was plated at twodilution levels.

From the sample thus prepared, total count determinations were made withDifco Plate Count following the procedures of the Standard Methods forthe Examination of Dairy Products ( ) and the Recommended Methods forthe Microbiological Examination of Foods (7). All ifnoculated plateswere incubated at 30-350 C for, 72 hours and then examined, Resultsof the plate count analyses together with the gram stains of the typicalcolonies observed are summarized in Tables 10 and 11. The increase inmicrobial population is one of the principle criteria of assessing bacterialdeterioration in food. Because little or no increase in bacterial popu-lation was observed in the stored infiltrated samples, the indicationsare that little or no deterioration occurs as a result of microbiologicalactivity. This conclusion is further substantiated by the analysis ofthe bacterial types encountered in the control and storage samples. Thecontrol samples most often revealed bacterial types commonly associatedwith handling contamination while the more resistant types of bacteriawere observed in the storage samples. This evidence indicated that theinfiltrated products did not support microbial growth and that goodmicrobiological stability was achieved with all the infiltrated foods.

3. Organoleotic Evaluation

The third series of storage stability evaluations was the determinationof organoleptic stability of the fourteen infiltrated foods. Upon comple-tion of the four months storage tests, all samples were evaluated fororganoleptic stability by comparison with the freshly prepared counterpart.The taste panel tests were designed to evaluate organoleptic stabilityat the three storage levels (packing environment) and temperatures (treat-ments) and determine the minimum precautions to be taken to avoid orgalolepticdeterioration of the infiltrated foods.

Storage samples were presented in two randomly selected groups, four orfive samples in the morning and the balance in the afternoon of a givenday. Each group of samples was compared wi' freshly prepared samnles.Using the ballot shown in Figure 9, oane! members were asku ' denotetheir preference and difference between the control and storage samples.For calculation purposes, a rating of 1, 2, and 3 was assigned to the pre-ference levels and a score from 1 through 5 for the difference levels.

For those samples requiring testing in the rehydrated form, 1500F waterwas added to the infiltrated product and allowed to simmer over low heatfor 30 minutes. Before serving the warm rehydrated products to the panel,any excess gravy that was formed was dr3ined off.

With the exception of the first product, pound cake, the taste panelconsisted of 8 members who tasted all of the infiltrated products.

Some difficulties were encountered in achieving complete rehydration ofthe larger intact pieces of infiltrated foods, but this problem was easilyovercome by reducing the size of the pieces before immersing in the 160OFwater. 1-19

With thrse of the inFiltrated foods, namely beef, shrimp and chicken, allof the dried infiltrated samples wcre not presented to the panel. Previousexperiences and preliminary taste tests revealed a high degree of reluct-ance and resistance to tasting all the nine storage samples for each ofthese foods. In order not to antagonize panel members and still givesome measure of acceptability of the three dry infiltrated foods, onlytwo samples of each food in dry form were tested. These two samplesselected represented the highest and lowest acceptability rating in therehydrated form.

The tass. panel results showed that the storage samples were generallyconsidered different from the controls, but the differences did notaffect the preferences. Because of varying panel responses to each foodand storage condition, the taste panel results of each food will be dis-cussed under its own heading. The taste panel data are summarized onTables 12 through 44 . The conclusions drawnr from the data are basedon the t-test and two way analysis of variance.( 8 ) Based on practicalexperience, a true value of 2 was assumed for preferen.e and 0 for differ-ence calculations. Conclusions were tested for significance at the 95%confidence level.

a. Pound Cakeow average scores were recorded for samples stored at 380 and packed

in N2 and 0 Of the two methods of packing, samples packed in 02were significantly unacceptable. Samples prepared with Tenox showedthe best overall acceptability and would appear to qualify as theminimum precautionary procedure to avoid organoleptic deterioration.

b. PancakeIt was mentioned earlier that two separate filler formulas were usedto infiltrate pancakes. The first infiltrated pancake samples becameincreasingly harder in texture during the four month storage test andwere rejected by the panel members. It must be admitted that all theinfiltrated pancakes are fairly firm because this firmness is necessaryfor the positive pressure infiltration method, but the change in texturewas not anticipated. The primary objective of the second attempt wapto reduce the storage-induced hardness with another tested formula,

Time limitations precluded complete tests with this second infiltratedsample. The filler formula for the pound cake (2:2:1 ratio of peanutbutter, red currant jelly and Myverol) proved to be equally successfulin infiltrating the pancake, and with essentially the sari oricvalue for the infiltrated product.

Besides a different filler formula, the second set of infiltratedpancakes were of higher initial moisture. It was thought that thehardness could be reduced with the higher initial moisture. The secondset of samples was only stored two months and tested. Since the Tenox-treated samples did not produce any beneficial effect in the first tests,only two treatment levels were tested, atomospheric 02 packing and pack-ing under a N2 atomsphere. The results from the tests with both samplesare included in the appendix.

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- -~- - - -- 4

It can be concluded that pancakes can be successfully infiltrated tothe specified caloric density. However, a major formula revisionof the pancakes is required to achieve good textural stability in theinfiltrated product:

c. Toastrc-' nfiltrated toast, cycling storage temperatures resulted inbest acceptability rating for all levels of packing. Although theTenox-treated samples scored highest with the cycling storage treat-ment, low acceptance ratings were noted at the other storage temperatures.Near equal overall acceptance is noted with the 02 and N2 packed samples.Since N2 packing represents an added step in the packaging procedure,the minimum packing requirement for organoleptic stability appears tobe plain packaging of infiltrated toast in atmospheric 02.

d. Puffed RiceThe best overall ratings for stored samples of puffed rice were forthose samples packed in atmospheric oxygen. Nitroge." packing of theinfiltrated rice sample resulted in complete rejection of the samplesstored under cycling temperacures. The reason for the total rejectionof this sample is unknown. Of the samples stored with Tenox, the 20 0 Cstorage samples were disliked by panel members.

Based on overall storage results, the best method of packaging infil-trated rice appears to be by packaging in atmospheric oxygen.

a. MacaroniOf the nine storage treatments for infitrated macaroni two sampleswere significantly disliked according the the t-test; nitrogen pack-irg under cycling storage and the atmospheric 02 pack stored at 20 0 C.The observed deviations for the above responses are not attributableto envirnoment or temperature and cannot be explained in any practicalmanner. The highest overall ratings for the infiltrated macaroni wasachieved by the addition of Tenox and appears to be the minimum methodof packaging for best quality retention of infiltrated macaroni.

f, ChickenThe analysis of the panel results with rehydrated chicken revealsthat samples stored under N2 were rated equal to or better than thecontrol samples. Samples stored under atmospheric oxygen also receivedacceptable ratings, but all the Tenox treated samples were r-'Icted.Greater differences were also noted for the Tenox treated .hacken,and it is possible that the level of Tenox used for this proluct mayhave affected the results. For infiltrated chicken the minimum methodof storage appears to be packing in atmospheric oxygen, but the high-est overall acceptability ratings were achieved with the samples packedunder a N2 atomsphere.

As mentioned earlier, panel testing of the dry infiltrated chickenwas reduced to testing two samples with the control. The samplaswhich had the hi;jhest and lowest ratings in the rehydrated tests wereselected for testing in dry form. The 20 0 C stored in N2 was ratedhighestand the lowest rated product was the 380 C storage sample con-taining Tenox.

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The numerical results of this test showed that the N2 packed samplewas slightly more preferable and more differences were noted with theTeno added sample, both reflecting somewhat the rehydrated test re-sults. Statistically speaking however, the panel could not distinguishany differences between the sample extremes in preference or differencewithin the 95% confidence limits.

Based on the overall results of the panel tests, storage at the infil-trated chicken in a N2 atmosphere qualifies as the best method formaintaining organoleptic stability.

g. BeefThe best overall preference of the stored infiltrated beef sampleswas recorded with samples stored at 200C, and lower overall acceptancewas observed with samples stored under cycling conditions. A widerange of differences was noted with all the samples, but these differ-ences did not appear to affect the preferences.

Although the panel members expressed a unanimous acceptance of the200C storage sample under N2 , the opinion was divided with the otherN2 packed samples at the other two storage temperatures.

With the Tenox added samples the 200 C and 3e°C storage samples wererated acceptable. Cycling storage conditions resulted in the great-est variations in tast. differences.

The 380C-0 2 samples and the cycled-Tenox samples were compared withthe control to test the acceptance of infiltrated beef in dry form.Results of this test showed that samples rated highest in rehydratedform, 380-02 was again preferred over the cycled Tenox sample-lowest rated when tested in rehydrated form.

Based on the overall acceptance at the three storage temperatures,atmospheric 02 storage samples resulted in the least quality deterior-ation and appears to be the recommended method of packing for bestquality retention.

h.ShrimWhen taste tested in rehydrated form, all infiltrated shri xmplesstored under atmospheric 02 received the lowest ratings, and hithestoverall ratings were noted with samples stored under a N2 atmosphere,Samples stored under cycling temperatures appear to be more acceptablethan at the other temperatures. The Tenox-added samples were ratedsamewhat better than the plain samples stored in atmospheric 02, butthe beneficial effects were not noted at all storage temperatures.

On the basis of tha highest overall ratings, it appears that infil-trated samples of shrimp must be maintained under a N2 atmosphere forbest quality retention,

Panel testing of the dry infiltrated shrimp, as in thr case with chicken.and beef, was limited to two storage samples. The highest rated (20 0 -NO

1-22

and lowest rated (20 0 -Atmospheric 02) of the rehydrated samples werepresented with a freshly prepared control. In this test the panelresults showed that more differences were noted in the 20 0 -N2 samplewith slightly lower preference. The statistical results, however,show that both samples were rated fairly close to the control and theindications are that when this product is eaten in dry form, panelmembers cannot distinguish too well between samples.

i. Peas=i storage samples of infiltrated peas were taste paneled in dry

and rehydrated form. As can be expected, the panel members expresseda greater acceptance for the rehydrated product, and all sampleswere judged acceptable and very nearly equal to the control. In dryform however, two of th• samples were less acceptable. Lower overallpreference scores were noted with the 200+02 and 380+Tenox samples.The addition of Tenox to the infiltrated samples resulted in slightlybetter quality retention. The best quality retention in both dryand rehydrated form and at the three storage temperatures was achievedby storing the infiltrated peas under N On the basis of theseresults, storage of infiltrated peas under N2 appears to be the minimummethod for preventing quality deterioration.

J. AsparagusPanel tests with infiltrated asparagus revealed that the product, whenrehydrated, was judged to be inferioi, to the fresh ccntrol. In dryform, however, most samples were judged acceptable. A major contri-buting factor for 'he rejection of the hydrated samples was the lackof uniform rehydration. Loss of rehydratability is associated withstorage deterioration in many freeze-dried foods, and may be the casewith freeze-dried asparagus. Further loss of rehydratability can thenbe expected when asparagus fibers are coated and infiltrated with alipid.

Based on the overall results, indications are that limited acceptabil-

ity can be expected with infiltrated asparagus.

k. Strawberries

With one exception, panel members rated storage samples very nearlyequal to the controls. Significant rejection was noted for samplesstored under N2 at 38 0 C. For some reasons unknown, the f..avor ofthese samples was not acceptable. All Tenox-added samples were ratedalike and acceptable, but less preferred than those samples storedunder atmospheric oxygen.

Aside from. several comments regarding the waxy taste of the chocolate,the infiltrated chocolate samples were considered highly acceptableas a confectionery item. For this product, best overall organolepticst&bility can be achieved by packaging in atmospheric oxygen.

1. AprlesThe tests with dry and cooked infiltrated apples showed that the drystorage samples were rated equal to the control. When infiltratedapples were presented in rehydrated form there was considerable variation

1-22

in response* This variation in response is not consistent and Indi-cates that both storage temperature and environment have a significanteffect an quality retention. It does not appear then, that there isa packaging procedure which will minimize quality deteriorationat the three storage temperatures for this infiltrated product.Indications are that major reformulations are required to producea stable infiltrated apple product,

The resulso the panel testing with compressed and infiltratedcottage cheese reveal that very little organoleptic deteriorationtook place during storage, On the basis of storage temperature,higher overall acceptance was achieved at 2^"C and on the basis ofenvironmoat, samples with Tenox were considered equal to or betterthan the control.

Minimum acceptable stability of infiltrated cottage cheese samplescan be achieved under atmospheric 02 packaging, but greater accept-ability will be accomplished by the addition of Tenox,

Cottage Cheese in compressed and infiltrated form was not recognizedon sight as a familiar food, but on the whole most panel mcmbers foundthis infiltrated product to be very acceptable.

n. Beef StewWith tWhe exception of the samples mentioned at 300C, practically allpanel members rated storage samplds as being very comparable to thecontrol. The 389C storage samples were judged to be slightly Inferior,indicating that storage temperature had an effect on the quality. Ofthe samples stored at 380C, equal perference was shown for the samplespacked under N and treated with Teiox, and both were rated higherthan the samples stored under atmospheric 0.

The addition of Teoox appears to offer minimum quality stability.However, on the overall analysis, storage under a nitrogen atmosphereresults in the highe,' acceptability rating.

I-24

IV. 18UNtArXt

The obJeetive of t~his study was the itvadtfgation of inethoUito ien'ti~trs'athporous freeza-dried foods with high caloric fillers to achiet a &total d&1o'icGdensity of 4.4 Kilogram-~calories per gram and 4.4 Xilogram*nA1lorJt er uuablccentimeter. The .f6irst phase of tho study was concerned with the dei'elopmentof filler foilnulas and penetration methods with variov& foo~q. The aechond phaseof work dealt with the nValuation and storage stability stut~lSo of fourteeninfiltrated foods,

The overall rosul"Is of the atudiet indicate that porous drled foods caft beinfiltrated to higher taloric densities with reasonable ini~tia. acceptability.The results tat ba sumr'ited as to their bearing on the following:

1, Pe~netration 1?rocedures.

Threci iethods oo.~ itt-l-Ltrating foods were established, vacuum releaso,positive pr'esture and miechanical injection. The vacuum release method.is best suited for infiltrating freeze-dried foods with low viscosityfillers. Po.sitive pv~egsusu infiltration can only be applied to firmfood products or products maie firm, and the. beat infiltration resultsare ob)tained with high vincosity filler combinations. Mechanical injec-tion iS the 0111V method of filling the voids of one Item (elbow micaroni)and is the only mathod where a powdered filler moaterial was used, Themethods of infiltrating each of the respective foods can be adapted tocommercial operationa yielding 500 Kilogrzns per hour.

2. Foods for ft~filteation

Out of the /24 posisible foods, the required number (14) were infiltrottedwith high calorie fillers with good or. moderate results. Eleven foodsmet the requirements as to organoleptic acceptability in the dried gnd/orrehydratid form, For two foods, successful infiltration was possible,but equal acceptabiliiy in both the dried and rehydrated forms was notobtained. With one item (pancake), the basic porous food iteelf lackedstability.

3. Filler Formulas-. d- -006

Ftillar tnateri~lt used for the Infiltration materials can be lormulat~d fhimcomniflrciaillj ovailable and F.D.A. approved ingredients. By the properComubination of these pfroducts, stable and organoleptically acceptable fille*,combinations *an be formulated fo'v each food.

4. Calor'ic Values of Inilitratod Foods

All the foods studied were infiltrated to yield '4.4 Kiiogrwii-aalor'ies oargram but not all could be infiltratcd to yield 4.4 Kilv,4rea-calowies percubic centimeter,. Wi~th those foods that failed the caloric requirowwtson a volume basis, there we-re more unfilled voids tha filled vaidtb.

1-25

All infiltrated foob exhibited good storage stability ca the basis ofches.cal and bacteriologlcal analyses.

Tasto tosts @amp•1'uLg freshly prepoazid smaples with amples stored forfour mouths revealed that organoleptic stability was achieved fer most foodswith *anm minor excetpions. In theme instances, the indications are thatgood storage stability can be achieved by minor revisions in the filler com-bination and in one came by a change in the formulation of the food to beinfiltrated.

1-26

V. LITERATuPRE CITED

1. Official Methods of Analysis. Ninth Edition, 1960, A.O.A.C.

2. Official Methods of Analysin. American Oil Chemists Society,Revised 1963.

3. Wink, W. A., Determining the Moisture Equilibrium Curves of Hyzro-scopc HMaterials. industrl-al Engineering Chemistry Analytical Ed., 1946,18 251-252."-

4, Levine, A. S., and Fagerson, I., S, ASplfied Moisture EjuiilibrfumAparatus, TAPPI, 195S, 37,299,

5. Lampi, R. A.,"Studies on the Effect of Compression on the Rate ofAttainment and Final Equilibrium - Relative Humidity Relationships ofDehydrated Foods" Final Report - Contract DA-19-129-AMC-ll(X), 1963.

6. Standard Methods for The Examination of Dairy Products. llth Ed.,American Public Health Associatiog, 1960.

"7. Recommended Methods for The Microbiolaical Examination of Foods.American Public Heath Assoclation, 1953.

8. Brownlee, K. A., Statistical Theory and Methodology In Scince andEnineering. Wily, New York, New York, 1950.

1-27

-,• - 'A_ -:.• -,,,• m . -,•,•• , =. • •T ,•r =~•-,••' --. . . .

TABLE 1

ORIGINAL FOOD "IALYSISPER 100 GM IMPREGNATED SAMPLE

"FOOD %MOISTURE SPROTEN M SFAASH

(1) (2) (3) (4)

Pound Cake 1.87 2.61 46.84 0.16

Pancake-let Test 6.38 6.97 28.61 3.49

Rerun-2nd Test 12.27 13.27 28.63 2.87

Zwieback Toast 15,20 10.89 22,65 1.30

Puffed Rice 7.03 3.95 23.59 0.79

Macaroni 7.81 11,81 2,4.07 1.06

Freeze-Dried Chicken 2.37 24.61 60.78 1.44

Freeze-Dried Beef 1.88 34.75 53,16 1.26

Freeze-Dried Shrimp 3.44 26.69 50.72 1.11

Freeze-Dried Peas 1.39 3.31 63.80 0.56

Freeze Dried Asparagus 2.46 1.86 64.83 0.54

Strawberriss 11.25 2.45 12.87 0.91

Apples 2.03 0.41 40.10 0.22

Cottage Cheese 1.60 36.81 35.47 2.95

Stew 3.89 13.84 43.65 0.66

(1) AOAC, 20.008, p. 2642) XW4 2,033 Total Nitrogen Official, p.12(3) W'o 22.032, p. 2 8 7

(4) 'Z, 22.010 Ash Official, p.284

1-28

TABLE 2

APPA•ENT DENSITIES OF INFILTRATED FOODS

Unimpregnate3 Ipregnate Average elght

Density (&!/cc) Density (gp/cc) Gain (gm/cc)

Pound Cake 0.37 0.88 0151

Pancake (1st Test Only) 0.48 0,92 0,44

Zwieback Toast 0.22 0.93 0.71

Puffed Rice 0.01 0.43 0.42

Macaroni (Dry) 0.29 0.47 0.18

Chicken* 0,39 0.39 0.50

Beef* 0.44 0199 0,55

Shrimp* 0,31 I.15 0.84

Peac* 0.05 0.16 0.11

Asparagus* 0.06 0.58 0.52

Strawberries* 0,08 0.95 0.87

Apples* 0.14 0,86 0.56

Cottage Cheese*(Compressed Bar) 1.20 1.1s5 0.25

Beef Stew 0.50 0.79 0.29(Calculuted on Basisof Following Ingredi-ents by Weight.)

Rice (50%) 0.72 0.97 0.25Beef* (30%) See AbovePeas* (19%) Bee AboveOnions (1%) (Not Calculated - onion pieces highly Irregular in

4, sha and not possible to calculate.)

*Freeze Dried 1-29

TAD•L 3

TRUE DUNSTIES OF INFILTRATED FOODst

F LhSimresnated Imprognatee Avrage ChangeFood Dnsity (e/,a) DonsitZ (S!/Ge) in Density

(1" (2) -(2 - 1)

Pound Cake 1.41 1.22 -0.19

Pancake (let Test Only) 1.45 1.27 -0.18

Zwieback Toast 1.38 1.26 -0.08

Puffed Rice 0.37 1.20 0.83

Macaroni (Dry) 1.37 1.23 -0.14

Chicken* 1.32 1.09 -0.23

Uof* 1.39 1.15 -0.24

Shrimp* 1.95 1,25 -0.70

Peas* 1.26 1o 46 0.20

Asparagus* 1.22 0.90 -0.32

Stragiberries* 2.01 1.32 -0.69

Apple@* 0o.8 1.10 0.60

Cottage Cheese*(Compressed Bar) 1.30 1.20 -0.10

Beef Stew 0.04 0.914 0.06(Calculated on Basinof Following Tngredi-ents by Weight.)

Rice (50%) 0.37 0,52 0.17Beef* (30%) See AbovePeas* (19%) See Aboveonion (it) 1,,45 1.21 -0.24

*Froeea Dried4Iy Pycrometer Method 1-30

TABLE 4

POROSITY MEASUREMENTS

.n.t.al P•.eity Final P=oity F"ration ofFood (tUMinfilt lted Food) (Infiltrated Food) Voids Filled

ound Cake 0.74 0.28 0.46

anoake 0.67 0.28 0.89

wieback Toast 0.84 0.11 0.73

uffed Rice 0.98 0.64 0.34

acaroni 0.79 0.62 0.17

micken* 0.70 0618 0.52

*of* 0.68 0.14 0.54

hrlmp* 0.84 0.08 0.76

eas* 0.96 0.89 0.07

sparagus* 0.95 0.36 0.59

trawberries* 0,96 0.28 0.66

?pleS* 0.75 0.82 0.43

attage Cheese* 0.08 0.04 0,04

Freeze-dried

1-31

~ ~'r -

CO "q4 Lfl 0o 0 wU 0 40 in 0 ac

*4 eq -4 N; w N Sn Sq * * 5 044 an i n e ne . a a

O H H; '4 n C4 CH a; cc0t

0 to U3 tQ- UDf U) (f ) H 0; C; W; ' -*

0 *

1-44V- V 0 u CJO C

(n tn~ U. cit) n t 6 o) juc

(AC~ Ul

c4. 4 .4 Z a; c; v

~~ ) (04

C) en o 00 ( 1- C0 In - C- im L4 *n m (n * *

%.0 00

94r4I404N w~ 9 4d 4 141"U ~ C).

In Ap it ( N U7 ID 0 0 * ,0

44,

4--.

444

do1

P44F

~ '41

UoAll 9

TABLE 7

EQUILIBRIUM MOISTURE CONTENTS OF IMPREGNATED FOODSt

- ]~NIT. "H-3IS- I V '2•T XH Hz'' PPrRoIMAT EQUJILIBRImFOOD TUPE CONTENT STORAGIE AkT EQUOIL,- TIME (WEEKS)

POUND CAKE 1.87 l!.l 0.99 1223,0 1.5.5 12"43.7 2,44 12

PANCAKE 6.38 11.1 1,94 2023.0 2.23 16"43.7 3.88 18

TOAST 15.20 1171 2.05 2823.0 3.32 28"43.7 5.33 28

PUFFED RICE 7.03 11,1 4.02 323.0 4.63 30"43.7 6.29 30

kACARONI 7.81 11.1 1.96 1223.0 4.53 10"43.7 7.54 12

CHICKEN* 2.37 11.1 1.89 2023.0 2.74 20"43.7 4.07 20

BEEFW 1.88 11.1 2.04 2423.0 3,03 24"43.7 4.87 24

SHRIMPC 3.44 11.1 2.74 .3223.0 3.71 32"43,7 5.38 32

PEAS* 1.39 11.1 0.98 623.0 1.59 8"43,7 2.52 10

ASPARAGUS* 2.46 11.1 1.49 823,0 2.40 8"43,7 3.19 8

STRA.WBIRRI £S* 1 1 .25, .. . .. . ML.ZI 7.06 . ... 2'....

23.0 7.65 22"43.7 9.61 22

APPmSw 2.03 1"i. 1.23 823.0 1.51 8"43.7 2.56 8

COTTAGE CHEESEV 1.60 11.1 1.48 1423.0 1.80 1443.7 3.01 14

BEEF sTRW* 3.89 11.1 2.60 823.0 3.44 8"43.7 5.80 6

t Mcisture Content or Dry B•asis by AOAC Method$ 9th Edition, 1960,Page 264 20.008.

"tt Equilibrium Storage Temperature 20 0 C.* Freeze Dried.

-"MOW

00

14 C4 0

N 0- 0

o_ 0 N "NI a tL

V)C~ C14 0In 4

00In m fl ?L - CD M zH Nq 0f m 0to

H 1 H Ho a D 0a O w N ) C4 H

O') +- CV t1 0 0 N 01 0-4 t% 0 ) -1 t D (1D +

CL Z4 -

o4 04ýto In 0 U)) C - ( 0) M0 o NN a 0 * ) -J,

m t oo(~ '4 :r A zr 04 Nq :T C) -t c 4) U

'4 -4 N4 N r4 r-

< atw C-) to CH 0 5 LO al 0 In r- 4 to OD H to N CO 4

r-z ;: o N C r-* (5m Cn Ci C') -2 4) .4 In I ýU

0 o m5 a),I 0o 0ý 0f N4 N "1 C% 0' M tO N

- - -4 4.

0.

toHUk)0 L A I ) l N H4 C M L

0 C% 4 (71U *ý C A t o 0 C V

Q Q0 c 00 C4 .4 4 44

0- CS) 0-0 M 0 C V 4 b f

rcS4 0 0

(7 N I 4 co

00.0 0

f I x w~

1-35

X~4041-4 eq OS

30

N H

H c

0 N K

0. nn

0 0- CIO

4- t* Pz N H

Go 0

0)0

014..) `4

ag WOH00-- 44A4 M

04

N C"H

~ 4- H *

0A

1-3

-.41

u3

0 a 0 a 0 0 a r.

003900 £04'D0 0 0 .. 0 ' .0 00 omoxg ---.ocOn

"cc~ 10 ~ do0 0)0 0 0

@0~2 mg 00 w 0 0 0 5 0 9 * 0 0 0*

-44

I11w

0~1 T01-m "m '.

I~~ I.t

Aj~ j N~* m~.* in N4 rla fei 6.4 4..4 0 C4.

,j N rý N (4 C4 V N r N N C - c4 ' N -N C '4 N. 4 C 4 (, ' 1 4 N 0 N C

0 o z 00 0 0 a0 0 tm 0

a --

LAI_554

TABLE 12

TASTE PANEL DATA

POUN D CAKE

Means of Scoros

Preference Difference

-180 .. 200 C, 380 C. -8° C. 200 C, 386 C.

02 2.17 1.75 1.25 02 1.92 2.67 2.92

" "2 83 58 1,42 N2 2.75 2,50 2.50

T 2.08 1.75 2,25 T 2.58 2.50 2.92

Variance in Scores

Preference Difference

-18° C, 200 C. 380 C. -180 C. 200 C. 380 C.

02 .52 .75 .39 02 .63 .61 .99

,2 .70 .63 45 N .57 .2 1.00

T .81 .5" I.7. T .63 1.00 .99i n -i n i a i

5 o F4-4 0-1 4, -4.4'3

rý in * 014 e

'-4F4

'44

t4 0 tý 00wa ICN On t n M-u I

ID wO wOtO to wOI0nImM l 0 0 m

d* -4 -4 -4HHTI4 H I.C'4 w I4 if i

CO C9 0. to tcw -

00, C, M, C;

Sn 0n C)00 0 6)- -

04 H 5 + M+Ent3t'44 4

-4 0) 0J 0. *

4.J Io~f~ CDpt Ir H 4L) (14 004C 4 4 f

t0000 000 0 A VV

-0 -44 04 I 0

to) 4-4-

to '. 0 0 HMtS

CA. 15

44 ý4 1--40

I' -i C2 -l Il CýC!

TABLE 14

TASTE PANEL DATA

PAWCME (let Run)

Mea, of Scor..

Preference Difference

-18e C. 200 C-. ,8o C. .-10 C. 20 C. 380 C.,

02 1,7 1.13 1,13 02 2-13 2.50 3.00

N2 .38 .. 13 1,38 N2I 2.38 3.03 2.88

T 1 .2 5 1eSO 1.25 T 2.25 2.00 2.75

Variance in Scores

Preference Difference

-180 C. 200 C, 380 C, -108 Co 200 C, 36' C.

02 so .13 13 02 1.27 1014 .€6

N2 .27 .13 .27 1NI 1.70 1.,*3 I1.5

T .21 @.29 .21 .6T I M 'I s7 1.07

- -1

4p ( N( C4 C4C4N( N i" i0 -

44 F8 W in W) in ko in) i) Ln Lfl

u 4.ot%0to (D LO ID to wo

COP I . j . .! .%N n N~c c N (X4J C j n00u , 00 (r)

u' 0 11 f4 ) U) n Lrov)u) in u!)

100 0 . A 'ow.~ 4 ~ 'It to>E" U4 -4-4 w C1 ...4 cc- M - R

InI C)U

4A4

I-. U )CV)C)CV)0

p~~ ~~ ., cSO a

x 'u-4) V4

(" 0) 1 01 a) atGia)a)-a

4* C ;C 4 ) 4C 4 4." 14 0.H0 6 . . ..

0 4 C")N

I- t.k*

H 8 0tfl0 X 0U.H 50J. .

on 0D 0..r0H0 t

%- -,4 fA

Ln ~ ~ ~ ~ . "nt nt roLpL r

u wwww1-2?

TABLE 16

TASTE PANEL DATA

*PANCAKE, (SECOND RUN)

Means of ScoresPreference Difference

-180C. 200C. 38oC. -18 0 C. 200C. 380C.

02 2.00 1.63 1.25 02 2.38 2.50 2.38

N2 1.38 1.63 1.38 N2 2.38 2.38 2.38

Variance in Scores

Preference Difference

-180C. 200C. 38 0 C. -18 0 C. 20 0 C. 38 0 C.

02 .29 .27 .21 02 .27 .57 1.13

N2 .55 .55 .55 N2 .84 .27 .27

* Time limitations precluded completion of complete storage testing.Taste panel data is based on two levels of treatment and taste testafter two months storage.

r

a) 00 01 o

M 71 al m Cl ) J n 0)V

Un ) Ur) MU)10M. C4~~ 00 l

V! Cf M m 0f0 0Vc m ) . .. . .(9) 14()(,9 C,4 * 4 r .

C4 r: 9 9. C/) C'i r

(5 m N HHHHHN N ..

t 094 r4 C

IA C1 C')+

o ) co .Cf ODC

4J9 4-)* * 0- -

0 0 0 0 08 0 OD0 C,) CD04- 41r4 (4 )C49 ' .... 0'o oI94n

1-1 F4 U )'c (z. (n :3 a)0V

D C) 0~ (NCk4 nOOH C9)0x 0f . on 1. . 0

ul (n'4.4

0 Olc ) CM:F,0 0 01 a 0 Nn

4cdP *4 0 N*

H) Hn H.-4H 14. I.

N N

0 th i Lpo w

IM 011000 3 cc o OD O

C, H -n C4 o r"J A

N N0 "4

- ) - -) -o c M

oi.~4

V ~41-- >-~ -

TABLE 18

TASTE PANEL DATA

TOAST

Means of Scores

Preference Difference

-18° C. 200 C. 380 C. -180 C. 200 . 380 C,

02 2,00 1.88 1.50 02 2.38 2,38 2.75

N2 1.75 1.63 1,75 N2 2.88 2.13 2.50

T 2.13 1.25 1,25 T 2.63 2.50 2.50

Variance in Scoree

Preference Diffet rence

-180 C, 200 C. 380 C, -180 C. 200 C. f9'o C.

02 .57 .70 _57 02 ,84 1.13 .50

-i I - - i

N2 1.07 .27 .79 N2 *70 .98 1,14

T -9e .21 .21 T .55 .86 .86

, ,a O -7 ,.

I 0 4~001 0 m6m 6 640 3l R I 0 P4 I% to

C4 C4V C C 4,N04i

144

8 0 0 w*% 0 * * 0 0lIn 9*090ow44Ntw 'w *40'

gn a) In) U) 00 In In N)I

o 0 00Lt0 0n 000

V) 4 to t- 4

-0

.0 0M OC'tof- to tooT

3. 0- 0 %%%

V) 0)

fe V ~4-4' -5.3 O -)o 0U 0J~ 04

x () V00 0 0 -3U) ,4V4

z :) ) ý4 ) p 00. V ;4 -A

14 V) u E- 3: H 44---1--

to tk0 0

44 0 .* 0

S in In In In In In LoUl) in IU C) m 0 09 0 (0 m m) m

40 04 4 94 04 9 9 C4C

C % 1A ON.ý(

44'.4 i 0In WL nI 0 0

N -4 ( mý

- _ I'n ''4okl

a -

"-"- - ,

TABLE 20

TASTE PANEL DATA

PUFFED RLICE

Neene of Scores

Preference Difference

-180 C. 200 C. 380 C. - 1 8 ° C, 200 C. 380 C,

02 1.88 1.88 2.00 02 1050 1.50 1,38

X2 1.00 1.63 1.63 N2 2,25 2,25 2.13

T 1.75 1.50 1.75 T 2.00 1.88 1.50

Variance in Scores

Preference Differc ce

-180 C. 200 C. 380 C. -100 C. 2r- C. 380 C.

02 .41 .o41 .29 0, 1.14 o86 .84- I I~ -1 II

N, ,00 .55 o55 N2 e79 1,07 ,98

T ,50 ,29 .21 T o57 1,55 ,86

i-7 -w

op N '4 ('4 in4e CdN 6

o8 40 40 mn I C4 in 'n NnIin co tO MO WO %DS. , i *ý * 9!.

944 inl W C- 0l (4) tr n n

atO 00 (4)a mm

to Uo V) U) Ul w) DO U) co Go.,L! 4 0( - o 0 )0 :

V 0 0 0 0S. ~4-IHH.-4H-

4o 00N N 0 o b

9 .4 NC)+ Nc C ) 0. )C

10 -4 0~ 0n to0i

4-) C) 4) lU r " )q

4.3C. C)0 ) C 0 C) )0 4 H.1

U)*N)tJC) CU

do () 4C41 ; 414V*(1( -4 U).-4

U) Ln tn U) in %n tn in inWD 10 tO WtO %D t tO Wo W

HU) m' ") m' m' (V) (m (9) m9 (n)op C4 9 4 .4 .4 4 C4 *4 4I;U) m4 o o o 00 9 . V

0W t 0 U) t- U)oC:(

tmNqC4 iLO in Ln Ln U) U) ) in MUi

wN NI N V)-

(9)0 ::l r- o

tUcjOI0 0U1 .4 a 4 t

0 0 00 0 00 010 (-

4Niml' + ^U4) Nm~ (9)41 to + U)a(U0)t

c0 0 0 L Z20t1 4 H 4 H 0 00

tot x

T lt,9

TABLE 22

TASTE PANEL DATA

NACARONI

"Hsan of $oores

Prp -- rence Difference

-18" C, 20( C. 30° C. -1S0 C. 200 C. 380 C.

02 1.5 1.50 10802 1.63 145 1,50- - i, - I I

M2 1.38 1.7S 1.75 N2 1,50 1.25 1.38

T 1.88 1.88 1088 1 T 1.25 1 1.38 1.13

Variance in Scores

Preference Difference

-180 C. 200 C. 380 C. -180 C. 200 C. 390 C.

02 ,50 ,29 ,41 02 ,55 1.07 1.71

427 o21 .21 N2 ,57 1.07 .27alllmm1,,lm~ I I

T .41 41 .41 T 1#36 1.41 ,98

S... .. .. . +- , + ++ ++

*I0mom0In00I

0l 44

"44

IN LI) 0I CO) 40L

In I (D(~-I~~ .c' L ) , i I - ! cl~

4-to

wSI) Li) U' nU L i n L i n L i n Ia0 0 m( 0) 0 a' m 0 (n

U. V

.0 -rC4 -r if- to C' C4

U u 04H' C) -)t 10, ulci0

U) 0 H:)

r .1 0 0 0 0 C ~ ) 0 4 -'F4-4c 000 ~o 0l .(

W~~~ 0 o e~cr)~(I U) u Ut)

C4 V J 4 J

CYS cn (3 IM at m (" 00

CN 0 If r)V

101 iU,)! 14V

S Intl~l 'U L),44

0 a) .n .) .f an *n

40t U Dk t o(

U) M r (- H a m '

CN N

44.

u 0!0 ý0

(N ODI

0 LALA

0 nI 90 o '. 0 ) 10) 4111

0-54 (3 4 - a

TABLE 24

TASTE PANEL DATA

a41 cKEN

Nmnmo of Scores

Preforence Difference

-•"C. 200 C.. 380 C. -100 C. 200 C. 360 C,

02 Iles 2.00 2.00 02 1s75 2.00 2.oo

M2 2.13 2.25 2.13 NM 1.13 .88 1.75

T 1.25 3 1.38 1.38 T 2.50 2.63 2.50

Variance in Scores

Preference Difference

- 1 8 0 C. 200 C. 8 C. -10 C. 200 C. 380 C.r 7~1

02 .70 .57 .57 0 1.93 1.14 1.14

"M2 13 .. , .70 Nm .70 .70 1.93

T .21 1 55 .55 T 1.431 1.13 2.00

CHICKEN - DRY

Storage Preference Difference$awls Conditionsmeans "senuuance --eans Vaince

A W2 200 C. 1.5 0.5714 2.0 1.o428B Tenox 380 C. 1.375 0.5533 2,625 1.695

2-51

W 1 C4a1

0n 0! 0: 0: Ue In (q) I

444In A I'C~"n It) C Cd ' inu )oL

0 MC,4 UJOCI t

* 44 7

co 00 c o CID 00 C co wco kOdPI r.4r alr:t mr-.It.It

44.. 60 . t44

.11 4L: 4J to

(7 C t t11w- (D o oC 00 -14.4

n- 0 a4 6b : X'

0 -

c) U) C) f )N t

0 00 000r0 0co C'4 0 rnC-40 CD IN

9-4 C -4 M' 0 04 M + C4 Ml In 0(V0 %4 0 V-~44 x~

C4~~ 0 0 q0 d i

1 u (Z) 0 0VP -

14 0) 60 q) U) 1- 1) 10 6

0 0,

u En o 4c

U) 00

44

* t 0 towfl

do N N; CC4 N iN NinL) (7 -)( W(T - 9rV "

44 0 ,-)

doC -; 4 ;49 4ý

0~ P 6'

-4u 0uuo C4 C-4 V) Ea 2WI 0

t; t 400C01"C- n I '44 1 06 x- 1.V). pC4~4-'~ 0 V)V.Q(lc

0 ~ C 1mN0wN0 co N

z0 00 OD, c 0 ' 9: (A44

0, 41~ 0, 0 0

0 0 4 V 411 dt

TABLE 26

TASTE PANEL DPATA

BEEF (REHYDRAM9T')

Pleans of Seavos

Preference Difference

-180 C, 200 C. 380 C. -180 C, 200 C. 380 C,

02 1.75 1.75 2,38 02 2,00 188 2,25

N2 1.75 2,25 1.50 M2 2.75 1,63 1,63

T 1.63 2.00 1.75 T 2,75 2.25 1.50

Variance in Scores

Preference Differencs

-180 C. 200 C. 380 Co -180 C, 200 C. 380 C,

02 .50 .50 .55 02 1.14 1.27 .50

N2 .79 .21 .29 N2 1.36 s84 1.98

T .4 .86 ,21 T 1.07 1 .50 .57- . a a I

BEEF - DRY

Storage Preference Difference!a. CanditLons, Mass Variance Neau •V •- ce

A 02 380 C, 2,75 0o4990 2.62 0.2678B 02 Tenox -18 +20 °C. 1.875 0.6961 2.0 1.142

1-53

p C4 *4 *4 N 4 C C4 C4 C4 v 0

0) 0'0,%

4.4

in LM 0 0 ) A in ) In

If . i I 4C%. 0(aN 44

44, cLe M V t(o # o

dp C

1 n V) In tn Ln in in in

in U3 t-

U) 1 0 H,

4-' U

0 JJ 0 U N o CJN ) a V

4- 444 -1 000. , 4 0 0 * ,4O. . .4 4)

0 4-) -4 to P- .,A q Pf4 Y P

0 P)C4 1-ý

I-.- -

0~~~~~~ (D'i~o o a ooi~0) Lw E. y H tfl-4 H 44,' 4

44.U) 4

0'.4m o m4. i14 -t zYz r t_ a - r 4OD (p 4 t4 4 C; .; C4 *l 4 Cn-

4flIf) 44(~~O n.. *r r0 ~ 4oM-

Im

w- Io in)C tnt amt

dp 444

m* m IfL 00nn C4w

%.0 0y m0 0 .

W('400 %eO0(4 '10 -4 04 -4 0- A

4- .9 ,L 4

in w w 10 ogp00

~~~4~~ (ai 0 4r g.:o~~~ z -?ý44

__00__ 0 001 ___ 9- 1-4 .3 4

0 OWN WN 0w C1 ý %

TADE 28

TASTE PANEL DATA

SHRIMP

Means of Sco-e.

Preference Difference

-180 C. 200 C. 380 C. -180 C. 200 Co 380 C.

02 1.38 1.38 1.38 02 2.13 2.25 2.63

M2 2.00 2.13 1.88 H2 1.50 2,13 1.50

T 2.00 1.50 1,63 TI 2,00 2.00 2_.75

Variance in Scores

Preference Difference

-180 C. 200 C. 380 C. -180 C. 200 C. 380 C.

02 .27 .27 .27 02 .70 1.64 .27

.2 .57 .70 .e4 N1 .86 .70 .86

T .57 .29 .84 T .57 1.14 .21

SHRIMP - DRY

Storage Preference DifferenceSCoanditions means lalance Nean's rtIance

A M2 200 C. 1.75 0.4997 2.25 1.07B 02 200 €. 2.0 0.8,71 1.875 1.553

1-55

Na V) dI V

t-. e@9 0 4

09

' 4 4- w t-4

4 (7 ) M 4) (Yd4O4 ()()Y0P . 0 . I" LI .i .ý OS :t - cIn -tztt-t - - n toT-

0= ci 0 u a 0 U0(1*

W ;4

0 0 . wI 0 w N . w N > to t-RI 44 P - V, M It

0 6 1-mn o~~~*4 -4 -10w 0 In u -1 V VP V0 N N 0 4 Ii o

0 z r -4 P, al

tii

(AI I 0%M y 0 CIc

UCJ 00 000 0 tw :

~~4.4 CO CO 0c0

tod to' - 00 MD 0 ot

OP C4 N C4 C4 4 4 0: C; Cat w m 0 (P'~.4 N ~ f N

00

o -W 0 I"g M(

C,4 C, 0 -t () -

o 00O0 0 o0 09 V-

0 CA44P (4 M. 0*4u- 0' 09C64 A 3

044

9. ODl OD f4 0D aD~DP- C) I I I )( w V) -,4 "(4)

09 NA 0~l 0. .to a)

4%.91 u.C'

4-.W

TABLE 30

TASTE PANEL DATA

PEAS (DRY)

Means of Scores

Preference Difference-380C. 200C. 380C. -18 0 C. 200C. 38 0 c.

02 1.63 1.50 1.63 02 2.13 2.13 1.88N2 1.63 2.00 1.88 N2 1.38 2.00 1.75

T 1.88 1.75 1.50 T 1.63 1.13 1.63

Variance In ScoresPreference

Difference

-180C. 200 C. 380 C. -18 0 C. 200C. 380C.0 .55 .57 .27 02 .98 1i84 1.27

N2 .27 .57 .70 N2 1.13 1.43 1.93T .41 .50 .29 T 1.13 .70 1.13

PEAS (COOKED)

Means of ScoresPreference

Difference

-180C. 200 C. 38-C. .180C. 200C. 380C.

02 1.75 2.38 2.00 02 1.63 1.63 1.63

N2 1.88 1.88 1.88 N2 1.75 2.13 1.38T .2.00 ,2.25 1.88 T 1.88 1.63 2.00

Variance in ScoresPreference

Difference

-18 0 C. 200 C. 380C. -18 0 C. 200C. 380c.

02 .21 .55 .57 I 02 .84 1.13 .84N2 .41 .41 .70 N2 1.64 1.27 .84T .57 .50 .41 T .70 1.13 1.14

, 7,-

47 17wm C 0 i () ML) o H oi

(4"4 cJ'C4 .", C4

4.4r.0o n n I In Lf O U f nU U)

(o ooot (D) torto In toM) 1 m C,)m C' C,)') m H - o 4.. . . 0 . . . V) ~- cl) 04 I) V)C ( J0 4N 04Clij'j~ C1 C".) 4 . . rH1C') H

4-1u 0

11 11 gpa)

-.

n- Lo I )u r )t)

cn~~~4. 4.) ..o.4noimIf)

0 0001 1- 0t- Ln D M (Ico 0 IVi.......................

c o U uouuo oaQ ac 0 (0W In6J0 -3 O CO ~ ) 14-44J V .1PC V) + + + al CtV 0a000. co o CO -4j UL LIn 3H -410 1- 1 01 -AIIw -1 U r rdrQ tN Nl 0) 0 ý4 ()JI H

C,)(y *-.

2) 0) 4 4;

044

(DI0D at (C to IS. r) *mr *MT m. (vffm(No-I "I 0 U C)t-0000'lCI N (1 (7I C% 0 I C, U 0)A 0 D4 o O

ci I0 0 an M 000 (100 (0 It 0

W' m; 44 C:~ nN N* -11 (N) -4 9:

(N .50

0

N 01 41 -444J4

O N 4) Ino ~ , 4 II

o11 cn- o l, :~

ODMW0 0O CO ( 00 0 OD 0 w, ~ (0(0 0) InPa) 71100 71 as .) a) *7 (n4 4 0in

47% 04 *4 IN C* C1 ." 471 .* Of .4 ~C%4 Vm '

'4-4c0u to 1) u)U)t t n u) 0I

DD (0 w(D (D (0 (0 mW maI.!) W .. . .* . . mjQ C4d in

C '41 4444C ýw mcIt a) 0 tot C+1 W to Oj *.0c'

4-4

0 0ftn L Ln LO in IlL)ou') Ul) La) C" cr ) a a ) 0) 01 a) 0

El U ý0 ýc c oCDc) * o

0) - 4- 4- - 1-q- Cv r4

4J V4-F

C, N li -I, L) tc If) 7) LC,00I. N0 0 . i 2F

in C- + U) C 000>

W 0x0C w 0 t ) V ) 4..-4 :JN M/ N N N .

(I) W) 1-- 0 .4"10- -1I a) 01 cc100 0110 -4w11+j r 0 *- * *4 m- il

94.4

0 Y a) in alaix(7 )

U)U fin U4 () 4

0% 4

H0 Idin l 'ri Ln V mu LnL

ir I)0 II I "! o . .. .-- ,1 U

o4 0-4 C' -4

0

u m4 .,4 cy: Ta

0 -, :3P4

S~~ A v' V'(.10(0f

M ~ C) 4L O t n Z

10 0 .U . .O. C) 0E

a 0 0 o Q 0 0 0 M, 07 n4( V) WLOf4)0 0 00 C) 0 CD, 0 4j4. v I:rtht"4 04 C4 CV NO C, 0T C4 0()04-V + + 0 l E 0C 0

lAO I I4

4E > - E 4

4.I~ ,0 1- OH £4fUlVUC(f 4) > -l O G U 44) V VI

-0 l__ _ _

-' TABLE 33

TASTE PANEL DATA

ASPARAGUS (DRY)

Neams of= Scor~esPreference Difference

-10oC•. 200C.- 380C. -18oc. 20Cc. 380C.02 2.13 1.50 2.00 02 2.13 2.13 1.63

K2 1.75 1.75 1.88 N2 1.63 2.13 2.00L _ 2 .0T 1.75 1.63 2.00 T 2.00 1.75 1.88

Variance In Scores

Pre ference Diffarence

-180C. 200 C. 380 C. -180 C. 209C. 38 0 C.

0 .41 .29 .57 02 .7 .70 1.1.

Na .50 ,21 .70 N2 1.13 .70 1.14T .50 .27 .57 T 2.00 .50 .98

ASPAP.•AUs (COOKED)

Means of ScoresPreference Difference

"-1pC" 20 0C. 380c. -18"C. 200C, 380C.

02 1,25 1.38 1.13 02 2.38 2.00 3.25

M2 1.50 1.50 1.13 N2 1.88 2,00 3.00T 1.50 1.63 1.38 T 2.25 2.25 2.25

Variance in ScoresPreference Difference

-180C. 20C. 380 C. -180C. 200C. 380C.02 .21 .27 .13 02 .84 .50 1.432 .29 .29 N2 1.55 .57 1.14

T L ,57 1,55 .27 T .50 -- 79- 1.07

4.4

0 00u 0 010(1)11 CD CD OD~u* 01) 011001 0) 1r )()L V

4011

-CT In

4-4Cv In nI n nt r

'(n Mf CO if) cv0 in

01q *0 *N *, OJCqM nMoi

0 r- a)

V C,

In .Un to1 In L ) U -L11 I.) & ItI I0" 01 0)01 0)1M100mtE cN' CD CO CO M1 ( W O co

C44C, 01 a) _r G ~ c') .- 4 C.4-

a) fm)

1.1 .j .

~ 0 Jo 0010 00 ~0 Ii] U]q

c" Hn, C' 000 m 'U I 0 00I.,Coý H 0 PP-'ijd 4,0 4J1V)1 0 M-w U QW ) ni r_ ra

C-) i.c > 1 U .

C)

o Ln Mc, o LOm)

CA i

C]i O£CC. 0110

W) 0 ' U-) In10 01010 Lw

rl)~~~~~' Itmm)v l)r C4Win N C4c *, c C4 . . . . . . 4 n

4-34

0 iflf flu) Lr )01'7) or a 1 1- 0 (

0: imr

t 1 Q4 1A (N .. 4

4404

U ~ -010 01 (2

V1 44 1044 .0

> 0(

0.. 0 Il 00

0 I 2' 0 Dci D D0 . U4( )w~ (N (N (N In (NJ M, (,4 0 r4 JmP + + +1:4 ..4 w) 0 0

0 U - .- ~4 ]4 , ,

of *t 41 ~ * , .II

do 0: t.*a W

44

40

If U) kn ') LC)c) ~to U.

*N w- *O ) (0C'4 ~ C N C %4 C \J C4 CN OD' H' t O . ) u * *44 H H H 0I-4-4

Lila CY0 C Cn II ) 0) a) e

4 4 4ED CDe 4-

4J4J -,#4

00L

0- 00 0 0b"" C) C4 , (0.14 + + Tco x co

41 V.) 11 uU- 0 +r V. - 1 ' -4-r- a) >-'' ~> -- 0) 41 D-

ClY)

C.) a)*:a o :

do~ C4~ ;~ O U) *Y Ta, 44

Nl (

0 LI)U U) ifUt) Lf)Cl 01 (1 rjaO) 3 Cn J N

.,- __

40aN No 1 t

E0 to a -P4(*~.,

*f) 0D 0 to *r cc)*

:: *.I in ~VI ~ ~ C UC;o~ ,~ _; **

4~

H H OH(1)0 le~

to N (N MJ,..12. 04 C-4C)0 :X

P I-f 0 It V - m-C

tn 0 1 1 r- W > -4-q- 41

TABLE 36

TASTE PANEL DATA

STRAWBERRIES (DRY)

Means of ScoresPreference Difference

-18 0 C. 200C. 380C. -180C. 200C. 38 0 C.

02 2.13 2.25 2.13 02 1.88 1.75 2.13

N2 1.75 1.75 1.25 N2 1.50 1.88 2.25

T 1.88 1.88 1.88 T 1.A3 2.13 2.13

Variance in ScoresPreference Difference

-180C. 200 C. 38 0 C. -18 0 C. 20°C. 38 0 C.

02 .98 .50 .70 02 .41 1.07 .70

N2 .21 .21 .21 N2 .29 1.27 1.07

T .70 .70 .70 T 1.41 1.84 .98

I-6l ,

--. C-

gn cni ( ) 6n 0)L0m 00 "10a, , C4 *4 * *4 *C4

4-4

0

cr. t. n 4

X 4-01 - D

4J =I!Cý P n P 0 4Jt-~~9-

N9. 04r

000: Wo i u J uC-) u L C) ; t

P.4-0 0 040 ~~~~~4) o I: .- '4-

(1 0 1 01 10 01,010)4) ece

0 01 0101. C-4

m. m m.l m 0 a0Pa)u (9z -) (f)9)9 &n~)*

COP 14 r C 414 M M -

'-4 0V If4 CftfU)I

1ý4 W o (D t o t c~CU) 9c) e9)M

In~~' ChI CV)d t. -0.u*) . . .

U) r)

0 .u,, IIi % niv it I

0 r44

ir n- C1W9I IN*i4 m : f

44! 0

P4 :1-14 on

> 0.C- L). u L)u V > 0

+4N9 + 'C + 4) 0:9 I OD w D- A ,-4 -J4

TABLE 38

TASTE PANEL DATA

APPLES (DRY)

Means of ScoresPreference Difference

-180C. 200C.- 3-80C. .180C. 200C. 30ec.

02 2,00 2.00 2.25 02 1.50 1.63 1.8

N2 2.00 2.00 2.00 N2 1.88 1.50 2.13- -

T 2.00 2.00 2.25 T 1.88 1.88 2.00

Variance In Scores

Preference Difference

-18 0 C. 200 C. 380C. .-180C. 200C, 38 0 C,

0 .57 .29 .50 02 1.14 .84 .70

N2 .29 .29 .29 N2 .98 .86 1.27

T 1 .57 .57 .50 T .70 .70 1.71

APPLES (COO•ED)

Means of ScoresPreference Difference

-180 C. 200C. 380 C, -180C. 200 C. 390C.1I .. . -I.-...

02 1.50 1.75 2 25 02 2.13 2.00 1.63N2 1.75 2.25 1,63 N2 1.63 1.88 1.88

T 2.30 1.6 1 1.38 T 2.13 2.00 2.75

Variance in ScoresPreference ~D!fference

-18 0 C. 200C. 380C. -18 0 C. 200C. 380 C.02 .29 ,21 21 02 T98 .29 1,41

N2 .21 .21 155 N2 1.13 4.1 .98

T .27 .27 .55 T -.g8 57 so

1-65

~~~~~~1~~~~~ -~ 4

04 .0

N NN m

CD,4p cj CO,00-C, ola

.0 ..9#.I4

.r

o~I 0 to'~') '.. . .1- . . .t 0V

U. U ))- C)00 j0 0 %I-f 0 0 00000o 0

+9 + 4J1

a) ~~a 4a'couW

0i 0~ 5.4 Cl- 0) 1 ) P4J a. 1.j2 ~,Io C4 z g-4 9!

8'4 iO/) 0 q

N

Co (P- alto4

a,44 (A 0 .4

* 13 C4o 2V4V

N ) A 'C N ?s ~ U

c~1 N00

r

1

L

(A A- 4

0 00 )o a 0 D 0OCi: m c 0) Ot (71 ) V) r) z* 4

CP 0ý oý(Q C - W) p

4-t

0

( 0.0 n 0( U)U) 0(0U) r

NA N Nd c r- 0 6o* ý -*1 ~CNJCý 1-.C4 .. 0 DCm r-CY) ) 0nLn

4-,C

' 0 UU n IA- LO L-)LnU)U -3A V)

CO )DO O 00 CO ~)CD a)

4-i 4 H14- -IHH HH 04 c', 00:11 )H4-4 41 C-

.4, :C

LO 00 C>(N c) o :tc n )0 0 X.

4-' H- A -

Cc 0 04 06 )0 0 00 00 00 o co t V) I1/) .0 0 0 0 beC c ) j:ICCN ) (N X~Ca4) 0L 10006c~~ 04~- 0 J+4 + + al 4'00

0. ODl co x c 4.., ., "0 i>H o 4 4J V4-

(Io0 Jý. a~) 4.e +100

en 00) C a 7

0 m a) Cn C" 0ra ) c

0do U) Ul)U)U) L 1N a

94..

-40 Uf~) .u) rLnLrL kn

Un C0414 04 0 0 4U)c

co ~ ~ 0 co N7 c

C..,

oM H 444 04 4. G0)~ t: 4 A)dN).C)--%0

4JJ.

CV m0 W) m m tUmUv )In:4 -C-.tDLn u-

41-

S2 dcl0uoU t; ) >M0 OO o 00 02 0f 0000 OCZ)'0 (D a o 0 .1 4-44.1 x Zto .4 (NCY) ((()((~( C) C1 Mi

24 1 + 0 i 4 00o ~ ~ ~ OD co XOD" ,41~ 04 OH CnJ,4

04 0)- p ur:~

1- 67

TABLE 41

TASTE PANEL DATA

COTTAGE C••ESE (DRY)

Means of ScoresPreference Difference

-180C. 200C. 380C, -180C. 200C. 380C.

02 1.75 1.88 1.P08 02 1.75 2.13 2.13

H2 1.88 2.13 2.00 H2 1.50 2.00 1.7s

T 2.00 2.25 2.13 T 1.88 2.00 1 2.25

Variance in ScoresPreference Difference

-1.eC. 200C. 38 0 C. -le°C. 200 C. 380C.

02 so 70 .70 02 1.07 1.S5 1.27

N2 . .1 70 .29 N2 1.14 .96 .79

T .66 .21 .70 T 1.27 .86 1.07

1-63

"T4* vz;

OP 9 * . 0! 9 l .* 1 0m N N 04 ININCN CN C4 0

m 4 4

4k

u I If) U') Lo U) Lf flU

44ID o(D(D( wt ~c (n m o

N -4N C 1 N CN C -4J C 11 C En H H M .9I

8r 44gg e

0 U ) . 0 Lt U' U) It u) .n .

H- -1 H ' H- H .-- l C)N 'cc-or.,44 4

:4 "q.v

4j tý Lo,~ %go (0) LO(nf I V

000 0 0 0 0 0 0 0lu .0 0 OD0 0 O 0 0 co 0 4 41 4j -

tit H N In IN C m CN N m N r- .VIIo + +a

P Hf:V F r0 u0 c )CJ P 1 W " "4I j 'A9 _

V) N 4 61)% n C

dA mCld Cf Ul ) MmCf) 0

in in0li ' in fL4Oi I

LO (D to000 L D(Cf. M tN cr (N('(% 0) 0%r,

Ino N 4 -( 4 0 0 -4 C,()I oa

.4O 0 ftr I L f

CM (7 - a ,~ 0t-n a ..-- 0 CF-. ol -

TABLE 43

TASTE PANEL DATA

BEEF STEW (REKYDRATED)

Means of ScesfPmforern(e Difference

-18c. 200C. 3e6C. -18eC. 206C. 38PC.

0 2.s 2.38 1,63 02 ilea 1,25 2,2s

M2 2.SO 2.5so i.e N2 iles 1.36 1.75

T 2.25 2.13 1.88 T 2.00 2.13 1.50

Variance in ScoresPreference Difference

-180C. 200C. 380C. -180C, 200C. 38, C

02 .57 .27 .94 02 Ile?) ".79 .5o

N2 .29 .29 .70 U .2e ."go 55 .50

T .50 .41 .70 T .29 .41 1 .86

-. - -

-1-- - -%

U

4., g 04 c"l.

(D D t (D t (D 9 6

4.J.

U 0 W) V) In Uý it U,)E 01dp x o WI0 0

Ar 4

2 51in 9/

~~~: 0~~~ .Ic . .. .F4 0 In.

Q JUL C-) C cSO 4fl 4fUJ) U

N OMi r44~ 1'000100lco

(4, 4 U

u 44U 0 e

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FiIuruL 8 ASSEMBLED VIEW OF HUMIDITY JAR USED FOR DETERMININGEQUILIBRIUM MOISTURE CONTENT

Name Product

Compare the flavor of each of the numberedsamples with that of the reference sample "S",and indicate the relative difference andrelative acceptance from sample 'IS" by checkingthe appropriate squares. DO NOT MARK BETWEENSQUARESI

SAMPLE

Difference Preference

Great 50 MoreAcceptable 30

Moderate 40

Slight 313 Comparable 20

Very slight 20Less

No difference 10 Acceptable 10

Comments

FIGURE 9

Sample Taste BallotI-cl.

SECTION II

Flow Sheet Diagrams and Design of Equipment for Producing500 Kg/hr of Infiltrated Foods

I, INTRODUCTION

Contract No, DA 19-129-AMC-84(N) requires that a process flow sheet be preparedfor the fourteen foods listed, The flow sheets are required to show materials,quantities, and equipment necessary to produce 500 Kg/hr (1102 lbs/hr) of foodproduct, A more detailed investigation and definition is required for the processequipment necessary in processing the above production on one product within eachof the following groups:

Group 1, Freeze dried beef, chicken, shrimp, and cottage cheese.Group 2, Freeze dried peas, asparagus, strawberries and apples.Group 3. Puffed rices zwieback toast, pound cake, and pancakes.Group 4, Macaroni and freeze drie.d beef stew,

For the more detai.e invEstigation, shrimp was chosen from Group 1, asparagusfrom Group 2, pound cake from Group 3, and beef stew from Group 4.

ZI. METHODS OF PROCESSII1G

The freeze dried beef, chicken, shrimp, peas, asparagus, and beef stew are pro-cessed by the vacuum release system. Freeze dried cottage cheese is also processedby the vacuum release system, but with a prior pressing operation to form the cheeseinto a solid bar, r-eeze dried strawberries, apples, and puffed rice are processedby the vacuum release system and subsequently coated. Zwieback toast, pound cake,and pancake are processed by the positive pressure method. Macaroni must be filledby mechanical injection.

A. Vacuum Relvase

The vacuum release sys.e;m requires that the food be submerged in the filleremulsion within a container. The container is then placed in a vacuwa chamberand a vacuum drawn, The vacuum is then quickly released when the emulsionstarts to bubble, Breaking the vacuum causes the emulsion to penetrate thefood. For best penetration, 6 cycles of vacuum and release are required.

B, Positive Pressure

Impregnation of food by the positive pressure syatem is accomplished by plac-ing the food sample in a die set. Ile emulsion is placed on top of the food,and the mating die is used to press the emulsion into +he food under pressure.The pressure required is approximately 100 psi and is leld foLd about 60 secondsto permit the escape of air entrapped in the food.

C, Mechanical Injection

A mechanical injectio.: system is needed to fill the void in macaroni. Themachine to accomplish this on a large scale. would.be necessarily complex andcostly, but nevertheless feasible.

II-o

III PROCESS FLOW

The process flow diagrams, showing materials, quantities of materials, andequipment necessary to produce 1102 lbs/hr (.0 Vg/hr) of product, are shownin Figures 1 through 14, * able 1 shows the method used in arriving at thequantities shown on the process flow diagran, The densities shown in ColumnsIs 2, and 3 are given In Table 2 of the previous sections Columns 4 and 5ewe based on the original density as being the percent of food in the finalproduct and the weight gain as being the percent of filler in the final pro-duet, Columns 6 and 7 are the percentages shown !n Columns 4 and 5, taken of1102 lbU, which is the desired production per hour. The filler ingredientsand their mixture ratios (Colimno 8 and 9) ame given in Table 5 of the pre-vious section. Column 10 of Table 1 is the percentage shown in Column 9 oftha weight flow established in Column 7. Flows of food shown in Column 6and fillers shown in Column 10 are the flows shown in the process flow dia-gr•m. These flows may be used to select the size and type of equipmentneeded to process the various ingredients. With proper correlation it ispossible to select equipment so that more than one product may be processedwith the same equipment. However, before any equipment could be selectedthe physicl characteristics pertinent to handling and proportioning thematerial must be considered.

IV, EQUIPMENT DESIGN PARAMETERS

in order to specify production facilities for the food products concernedhere, It is necessary to formulate parameters and requirements to guide theplant design and equipovent selection. The following must be considered alongwith the more general parameters:

A. The amount and type of labor required. This would determine the degreeof automation needed to meet the production rates, and would be a primeconsideration .-n the selection of equipment.

B. A more detailed specification is required concerning the number of differentfood products to be handled by the facility. This information is necessaryin order to specif- equipment which could be used for more than one ingre-dient or for more than one food product. A master flow sheet could thenbe formulited.

C. Requirements concerning exposure of the foods and ingredients to theatmosphere during storage, proportioning, filling, and handling mustbe determined in order to specify protective moans, Protection frombacteria and moisture must be considered.

D. Means for increasing the capacity or increasing the variety of productsmust be considered.

11-2

.... .. ..-

E. The nature of the foods and filler ingredients to be processed must bestudied to establish the handling means, proportioning techniques, andprotective measures best suited to each particular ingradient in theproduct. Data needed would concern weight, nature of product (powder,liquid, slices, paste, etc.), size of pieces (if solid or granular),flowability, cohesive tendency, adhesive tendency, friabilicy, and com-paction problems.

F. Conditions relating to storage of the foods, filler ingredients, andfinal product must be Jhtermined (type of atmosphere, moisture, tempera-ture, etc.) and data concerning shipping, receiving, and condition ofproduct as received, must be established in order to provide adequatestorage space and facilities.

G. The type of container for the final product must be established in orderto select the proper packaging equipment.

H. A thorough investigation must be performed of available commercial equip-ment which would have to be designed,

V. EQUIPM4ENT SELECTION AND DESIGN

In order to satisfy the contract requirements as outlined in Section I, paragraph1; that is, define the equipment needed to process the selected four foods*it is necessary to design a vacuum chamber for processing shrimp, asparagus,and beef stew and a press for processing pound cake. Capacity o5 both thevacuum chamber and press is to be 1102 lbs/hr of these foods.

It Id felt that all or most of the other processing equipment needed is commer-cially available and can be accurately defined when the design parameters outlinedin Section IV are known. A preliminary se)ection was made based upon knowninformation about the particular task and physical characteristics of the material.This equipment appears on the flow sheets of the four foods (shrimp-Fig. 3,asparagus-Fig. 6, pound cake-Fig. 11, and beef stew-Fig. 14). No attempt ismade to define the facility beyond this.

A. Vacuum Chamber. The vacuum chamber and its associat.d equipment aredesigned based upon laboratory test data, and the vacuum chamber shownin Figure 15 represents a scaled-up version of this equipment.

The vacuum chamber, vacuum pump, emulsion trays, and food baskets aresized according to the desired production, in this case 500 Kg/hr or1102 lbs/hr. Assuming the chamber and vacuum pumping system is sizedso that the required 28 inch Hg vacuum is dra%n in four minutest thenthe required 6 cycles would take 24 -inutes. Alloting 6 minutes forloading and unloading the required processing time for one chamber loadwould be 30 minutes, giving two loads per hour. The vacuum chambermust then be large enough to produce 551 lbs of product per load. Thedensity of the food then determines the final size. Table 1 gives thedensities of the various foods and Table 2 gives the associated volumesneeded for the required production. If more than one product is to be

11-3

processed in the same chamber then the chamber should be sized for thefood with the greatest volume per pound.

Table 2 shows that of the three foods concerned, i.e. shrimp, asparagus,and beef stew; asparagus has the gmeatest volume per pound, requiring52,650 cu in/hr to obtain 1102 lbs of product per hour. The beef stewis not considered since it is made of four processed foods and it isassumed that these foods will be processed separately, stored, and thenmixed at the proper weight ratio to obtain the desired production. Thechamber (Figure 15) then in order to process asparagus at the requiredproduction rate ahould hold 5j6 0 or approximately 26,400 cu in*

2The rood must be placed in baskets so as to be submerged in the fillermaterial. A basket one inch deep was selected so that the food layerwould be thin enough for good impregnation. The basket would be retainedin a tray of emulsion with 1/2 inch emulsion depth on bottom and 1/2 inchon top of the food, thus requiring a tray about three inches deep. Allow-ing for adequate clearance, eight trays, 32 inches wide will fit in a fourfoot diameter chamber, which is a convenient size.

Length of tray t 26 = 103 inches. For ease of handling, 16 trays51,5 inches long(•3• In ordir to facilitate loading and unloadin5the food trays in the vacuum chamber, a mobile cart is provided, runningon rails which extend into the vacuum chamber. The shelves of the cartare in actuality heating plattens containing a circulating heating fluidwhich maintains the correct emulsion temperature during the penetrationoperatien. The heating fluid lines are coupled to the shelf cart by flex-ible h ,ses after the cart is placed in the chamber. Before the cart isremovid from the chamber, the heating fluid must be purged from the artand stored, and the hoses disconnected. The heating fluid temperaturecar,. be maintained by a steam heat exchanger and the necessary temperaturece :ntrols.

Loading the food in the basket, filling the trays with emulsion, andplacing the foo4 basket in the trays can be accomplished manually or byautomatic loading and unloading equipment. The cart should move alongtracks to the stations where each of these operations are performed.

Once the cart is placed in the chamber, the heading fluid hoses connected,and the chamber door closed, the 6 cycles of evacuation and release canbe completely automatic by vacuum switches, motor operated valves, andelectric t1mers.

B. Press, The design parameters for a press to force fillers into foodsam established by laboratory tests and by contract No. DA 19-129-ANC-84(N).The laboratory testing equipment and test results are described in theearlier part of this report. These tests show that for good penetrationthe die pressure required is 100 psi and that the pressure should be main-tained for 60 seconds. The above contract specifies the food smple eisebe V" x 2" x 1/2" and that the production rate be 500 Kg/hr (1102 lbs/hr).

To determine the number of dies required to obtain this production, itIs necessary to astablish: (1) Density of product in lbs/cu in;(2) Weight of one bar of product; (3) Number of bars needed to weigh

11-4

1102 pounds; (10) Number of cycles obtainable per hour of each die; and(5) pounds ef production per hour per die.

For pound cake, the selected food for the positive pressure system, theimpregnated density is .88 gms/cc (Table 1) x .0327 .032 lbs/cu in.

. x"16One bar of product 1 x 2 x .5 = I cu in, so one bar weighs .032 pounds.Bars needed to weigh 1102 lbs = 1102 = 34,375.

.032

A machine capable of producing 34,375 bars per hour is the design goal.Assuming 5 seconds to load the food and emulsion into the die and 2 sec-onds to eject the product, establishes the cycle time for the die at 67seconds; therefore 3600 = 53.73 cycles per hour per die. Pounds ofproduct per hour per dT, then, is 53.73 x .032 = 1.72. The number ofdies required for 1102 lbs of product is 1102 or 640. This data, anddata for pancakes and Zwieback toast is gTXMe' in Table 3.

A die large enough to produce a product food bar l" x 2"1 x 1/2" would needa spacing of about 1.9 inches. If placed in a straight line, this machinewould be over 100 feet long, and each die would have to be loaded andunloaded by a separate feed mechanism. To simplify the die loading andunloading and to decrease the required machine floor space, it was decidedto place the dies in a circular pattern and rotate the machine so thatthe load-eject stations would be the same for all dies. A machine with640 dies and the above die spacing would then be 101.3 feet in circumfer-ence, or 32.2 feet in diameter. A rotating machine of this size wouldstill be too complex and costly. Three machines, each having 213 dieswould greatly simplify the design, being only 11 feet in diameter. Aconcept of this machine is shown in Figure 17, with an enlarged detailof a die element shown in Figure 18.

Providing one common loading and ejecting station to serve all dies wouldrequire the machine to rotate once during a pressing cycle, which is67 seconds. Rotational speed then is LO or .895 R.P.M., giving .895 X213 = 191 bars per minute. Three mach~es then give 191 x 60 x 3 *34,400bars per hour which is the required production for 1102 lbs of productper hour. One food pressing cycle (one revolution of the machinp) isshown in Figure 16.

The vacuum outlet and the filler inlet are plunger type valves with theplunger extending into the sleeve flush with the inside surface to preventplug;njg. The valve plunger may be solenoid actuated and switch controlled,or a spring loaded cam actuated type. The die must also contain a cartridgetype heater to control the filler material temperature.

U1-5

VIa CONCLUSION

Infiltration of porous foods with high caloric fillers by the vacuumrelease system and by the positive pressure system is feasible on a largescale production basit, Most of the equipment for handling, mixing, blend-ing, feeding, etc. is available commercially and the equipment that wouldhave to be designed is not so complex that it would prove economicallyinfeasible. It is recommended that further study be given the equipmentand that a pilot plant be defined for the above two systems.

11-6

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j TABLE 2VOLUIME DATA - VACUUM CHAMBER

S- D Qs3.6

Q D FDi IIeQ f9.- Filler tiller W "z

Food Flow hat l Density Volume Flow Rate Density Volume_. .... ._ _s_ /hr Zua/cc cu in/hr lb./hr ams/cc cu 1n/hz'

Puffed Rice 42.0 ,008 2,381,400 500.0 ,42 33,470

Chicken 484.0 .390 34,346 621.0 .50 34,370

beef 491.0 440 30,880 612.0 .55 "30,780

Shrimp 298.0 .310 26,600 806.0 .84 26,550

Peas 144.4 .125 32,000 957.6 .83 40,000

Aapawratu 118.0 .062 52,650 990.0 S52 52,670

Strawberries 78.2 .083 26,064 460.6 L.40 9,100

Apples 243.0 .140 489017 381.0 .66 16,000

Cottage Cheese 794.4 1.200 18,310 352.6 .25 40,000

Rice 385.7 0.790 13,500 165.3 .80 5,700

Onions 7,3 0.120 1,680 3.7 .80 128

TABLE 3

PRODUCTIOU DATA - POSITIVE PRESS

lmpropgated Impr 5egae 'We~gh BaeD~sYqvFood Density Density Per De Per Lbe/ for

W/2 lbs/u Ln Ths 102 e hr/dL 1102 lbs/hre.

Pound Cake .06 .0320 ,0320 3 ,37S 1.72 640

Pancake .92 .0330 ,0330 33,000 1.77 G2i

2wvieba Toast ,93 .0335 .0338 32, 08 1.80 611

4I-Ie0

STORAGE FILLER STORAGE

FREEZE DRIEDBEEF Ccc STACH

1D

FEEDER

HEATER

S FEEDER FEEDER

MIXER 120OF

..4901bg/h. 612 ib/hr

C III

1C0AMBERh

1102 lbs/hr

PRODUCTSTORAGE

FIG. 1 PROCESS FLOW DIAGRAMFREEZE-DRIED BEEF, 500 Kg/hr (1102 lbs/hr)

IT"Nll

STORM FILLER STOP=GE

FJEJ DRIED CCC STARCH

tIIE

FEEDER FEEDER

MIXER 1200 F

61 lbslhr

VACUUMCHAMBER

FEEDER

PACKAGING

I PRODUCTSTORAGE

FIG, 2 PROCESS FLOW DIAGRAMFREEZE-DRIED CHICKEN, 500 Kg/hr. (1102 lbs/hr.)

II•'12

STORAGE FILLER STOPAGE

I CCii EF1STARCY]FREEZE DRIED cSTCSHRIMPI

FEEIDER0'4

HEATER 0

FEEDER I FEEDER .

MIXE, 120°F

298 lhs/hr , 804 ibs/hr-

i VACUUM

CHAMBER

1102 lbs/hr

FEEDER

PACKAC-NG

1102 lbs/hr

L PRODLUTSTORLrj

FIG. 3 PROCESS FLOW DIAGRAM

FREEZE-DRIED SHRIMPt 500 Kg/hr (1102 lbs/hr)3J

~1&COIU E emu~ POWDCREID SU7GAR CCC FLAVORING

729.5 lbs/br 18ea 1b Tihr

1911.3 lbs/hr i190.5 lbs/hr

PRESS FEE EE

2500 psi MIXER

911.3 2bs/hr 190.6 lbs/hr

VACIJMCHAMBER

-- 1102 lbs/hr

PUKA INJlG1102 lbs/hr

S PRODUCT "

STORAGE

FIG, 4 M¶0CESS FLOW DIAGRAMrFEZE-DR22ED COTTAGE: CHEESE 500 )g/hr (1102 lbs/hr)

1144

STORAGE FILLER STORAG

FIEEZE DRIED 5

PEAS CCC STACH

I ,EATER0

t..-

FEEDER FEEDER

MIXER 120OF

144.4 lbs/hr 957.6 lbs/hr

VACUUMCHAMBER

1102 lbs/hr

PACKAGING

1102 lbs/hr

PRODUCT

STORArE

FIG, 5 PROCESS FLOW DIAGRAMFREEZE-DRIED PEAS 500 KR/hr (1102 lbs/hr)

-' -. ,,

STORAGEFIUlER STORAGE

AFPEEZE CCC STARM4

If.I

ASPARAGUS~

FEEDER FEEDE•R

MIXER 120OF

110 lbs hr 9841 lbs/hr

VACUUMHCH•AMBER

1102 lbs/hr

__IPACKAGIN 1

FIG, 6 PROCESS FLOW DIAGRAM

FREEZE-DRIED ASPARAOW, 500 Kg/hz' (1102 lbs/hz)

Tf-I5

STORAGE FILLER STORAl•E

FREEZE DRIED SUGARSTRAWBERRIES SY UP CHOCOLATE MYVEROL!I

95.9 lbs/hr 451.8 llshhr

CHAMBER

co

W')

547.7 ibs/hr1 4,

FEEDER SEDER_ FEEDER

COATING EQUIPMENT 140OF

1102 lbs/hr

PACKAGING

1102 lbs/hr

PRODUCT

FIG, 7 PROCESS FLOW DIAGRAMFREEZE-DRIEL) STRAWBERRIES 500 Kq/hr (1102 lbs/hr,)

.3 7

STORAGE FILLER STORAGE

FRIEE DRED CON-. RADUL4T hI IAPP•LU• CCC SUGAR LECITH1W STARC. SUGAR gINNAMO0 I NtMEG

I I$4

FEEDER 4

MIXER_ MIXER .

col,

VACUUM

CHAMBER

1 077.2 lbs/hr'

1 .'

1102 lbs/hr,FEDRFEEDER

PACKAGING _

1 1102 1hi/hr,

PRODUT,'STORAGE__

FIG 8 PROCESS FLOW DIAGRAMFREEZE-DRIED APPLES, 500 Kg/hr (1102 lbs/hr)

i 1102lbs/h

STORAGE FILLER STORAGE

PUFFED RICE SYRUP CHOCOLATE MYVEROL

20.5 lbs/hr 517.9 lbs/h

VACUUMCHAMBER

C

538.4 lbs/hr

FEEERFEEDER FEEDER

COATING EQUIPMENT 1'400 FI

I 1102 lbs/hr

FEEDER

PACKAGING

1102 lbu/hr

PRODUCTSTORAGE

FZG. 9 PROCESS FLOW DIAGRAMPUFFED RICE$ 500 Kg/hr (1102 lbs/hr)

4- ,- -

II'OP, AE IF"n 5R STORAG

TOUST N YVlCOL BUTrTER JE,.LLA.Y

21l tbs/hr 168.4 336.8 336.8lbs/hr lbe/hr lbm/hr

t EDER I FEEDER FEECAf MIXER

2000 F

SLICER 169. 673.lbs/hr lbs/hr

MIXER

261 lbs/hr 842 lbs/h,

S[1103 ibm/hrSPRESSTI1103 lbs/hr

FIG, 10 PROCESS FLOW DIAGýMZWIEBACK TOAST, 500 Kg/ hr (1102 Thu/hr)

11-20

•

_sTroX . FI . LER STORGE

POUND CAKE LECITHIN CCC CONF. StGARINEAVY CR,

FEEDER

S4o. HEATER_

FEEDER318Rbs/hr

SLICER C4

IFEEDER IEDE

MIXER 1600OFR

c~r

F~DE FER FEEDER FEEDER FEEDEOVEN 1000 C MIXER OOF

I462 Thu/hr 638 lbs/hr

FEEDFR IFEEDER

PUESS100 psi 60 socI1100 lba/hr

PAWYGIN

1100 lbs/hrifs

SPRODUCT FLA PE WEIGIHT OF WATER

STORAGE J RNOVED BY OVEN

FIO.11 PROCESS FLOW DIAGRAM

POUND CAKE, 500 Kgihr (1102 lbs/hr)

11-21

S?0M6G __tILLElt ST0R.AQ

PANCAXE LECITHIN C CC oNF.SU CREANIFLAVORIN FAVRN

~ FEEDER

m FEEtR_ HEATER

FEEDE I ¶EDERI

MIXE

1009F .30 NMm.FEEDER FEE DEA FEEDN DERIFEEDERI FEEDER

576 Lbs/ hr 57lsh

IZEDE REM4OVED BY OVEN,PACKAGIhiG

I61103 lbs/hrPRODUCT

STORAGE

FIG. 12 PROCESS FLOW DIAGRAMPAHCAXE 500 Kgh/hr (1102 ibm/hr)

IA L2

STOACt O DFILLER STORAGPONDGRED P0 ED

HACAIONI i CHEESE STARCH SHORTENING MYVEROL

FEEDER___ FEDER FEt

MIXER

"38.5 hbs/hr

FILLING E.QUlpMEIL Ir :

CAIN EQUIPMENT

1 1102 lbes/hr

PACKAGING

1102 lbt/hr

FIG. 13 PROCESS FLO SLEET STOAG

mACARONIOI 500 Kg[/hr (1102 Lbs/hr)11-23

i umuLDTf BEEF INFILTRATED PEAS DEHYDRATD K)SEE FLOW SHEET SEE FLOW SHEETý HOS RICE IC

3.7S lbs/bi S6.~ h/for Onions 'For Rice

19oa

I gIC^'4

165.3 lbs/hr; c it.. .

VACUUM VACUUM

CHAMBER CIHAMBER

11 lbs/hr 551 lbs/hr

wit T- FEEDER T FEEDER FEEDER

,, ~~~MIXER,,,,

I 1102 lbsihr

FPA7CKAGINGQ~1102 lbs/hr

I PRODUCT_______________I

STORAGE

FIG. 1 PROCESS FLOW DIAGRAMDEHYDRATED BEEF STEW 500 Kg/hr (1102 lbs/hr)

11-24

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VACUU MANFOLD EE FG. 18FOR NLAGDDTI

FRMPLE TRG

NCAMGEA REDCTIN

VACUUM MANIFOLD IVSEEPFIG.U18 FOOMRECNLARIGEDDTI

SPRING SPRING

SLEEVE GUIDE

PISTON E1

SLEEVE "0,

CAM FOLLOWER

FIG. 18 PRESS SYSTEM

U. - f

UnclassifiedSecurity Classification

DOCUMENT CONTROL DATA- R&D(Security claasification of Ptle, body of aburract and indexing aitnotelion must be entered when the overall report is claaaifibd)

ORIGINATIN G ACTIVITY (Corporate &Lthaor) 2a RrPORT SECURITY C LASSIFiCATION

ITMC Corporation Unclas sifiedSanta Clara, '1alifornia 2b GRoup

REPORT TITLE

INFILTRATION OF POROUS FOODS WITH HIGH CALORIC, NON-AQUEOUS, EDIBLE MATERIALS

DESC•rIPTIVE NOTES (Type of report and inclusive date&)

Final report 27 May 1964 - 27 May 1965AUTHOR(S) (Last name, first name, initial)

Lampi, R.A.

PEPORT DATE 70, TOTAL NO, OF PAGC.t't 7h NO. OF REPS

April 1966 10888i CONTRACT OR GRANT NO. 9a. ORIGINATOR'S REPORT NUMBER(S)

DA 19-129-ANC-84(N),, PROJECT NO

7X84-06-033Sb. OTHER REPORT NO(S) (Any othernumbers that may be assigned

tis report)

66-28-FD FD-45

AVA ILABILITY LIMITATiON NOTICES

Distribution of this docui.xant is unlindited, Release to CFSTI is authorized.

SUPPLEMENTARY NOTES 12. SPONSORING MILITARY ACTIVITY

Animal Products Branch, Food DivisionU. S. Army Natick Laboratories, Natick,Massachusetts 01762

k3STRACT

Methods, together with suitable high caloric formulations, were developed forfilling the voids of representative baked items and freeze-dried meats, fruits,ind vegetables. Panel tests for acceptability and relevant physical, chemical,tnd microbiological observations are reported for infiltered products stored for

months at a maximum temperature of 38 0C. Preparative experience has beenxtrapolated into an engineering flow diagram for large scale production ofnfiltered foods.

I JN 64 1473 UnclassifiedSecurity Classification

Uu:lassified- • Security -flassificihtion ....... .

r14. LINK A LINK 8 LINK CKEY WORDS.... .._ROLE WT ROLE WT ROLE WT

Infiltration 8 10

Fillers 1 10Food 1,2 9Frioze-dried foods 1,2 9 9Voids ICaloric density ,1,2 1 9Increasing 4 8Rkgh 0 0Storage stability 8Evaluation 8Taste tests 10Military rations 4 4Injection 10 ,Pressure 10 IVacuum-10 O

INSTRUCTIONS

I. ORIGINATING ACTIVITY: Enter the name and address 10. AVAILABILITY/LIMITATION NOTICES: Enter any lim-of the contractor, subcontractor, grantee, Department of De- itations on further dissemination of the report, other than thosefense activity or othe- organization (corporate author) issuing imposed by security classification, using standard stptementsthe report, such as:

2a. REPORT SECURITY CLASSIFICATION: Enter the over- (1) "Qualified requesters may obtain copies of thisall security classification of the report. Indicate whether report from DDC.""Restricted Data" is included. Marking is to be in accord-ance with appropriate security regulations. (2) "Foreign announcement and diszemination of this

2b. GROUP: Automatic downgrading is specified in DoD Di- report by DDC is not authorized."

rvctive 5200. 10 -and Armed Forces Industrial Manual. Enter (3) "U. S. Government agencies may obtain copies ofthe group number. Also, when applicable, show that optional this -'•-"t directly from DDC. Other qualified DDCmarkings have been used for Group 3 and Group 4 as author- users shall request throughized.

3. REPORT TITLE: Enter the complete report title in all (4) "U. S. military agencies may obtain copier of thiscapital letters. Titles in all cases should be unclassified, report directly from DDC. Other qualified usersIf a meaningful title cannot be selected without classifica- shall request throughtior, show title.classification in all capitals in parenthesisimmediately following the title.

4, DESCRIPTIVE NOTES: If appropriate, enter the type of (5) "All distribution of this report is controlled. Qual-report, e.g., interim, progress, summary, annual, or final. ified DDC users shall request throughGive the inclusive dates when a specific reporting period is Itcovered.

If the report has been furnished to the Office of Technical5. AUTHOR(S): Enter the name(s) of author(s) as shown on Services,. Department of Commerce, for sale to the public, indi-or In the report. Enter last name, first name, middle Initial. cate this fact and enter the price, if knowr.If military, shoo} ran* and brambh of. service. The name ofthe principal author is an absolute minimum requirement. Ii SUPPLEMENTARY NOTES: Use for additional explana-

6. REPORT DATE: Enter the date of the report as day, tory notes.

month, year; or month,'year, If more than oone date appears 12. SPONSORING MILITARY ACTIVITY: Enter the name ofon the report, use date of publicationo the departmental project office or laboratory sponsoring (pay-

7a. TOTAL NUMBER OF PAGES: The total page count in for) the research and development. Include address.

should follow normal pagination procedures, i.e., enter the 13. AI3STRACT7 Enter an abstract giving a ,rivf and factualnumber of pages containing information, summary of the document indicative rf the report, even though

it may also appear elsewhere in the botly of the technical re-7b. NUMBER OF REFERENCES: Enter the total number of port, If additional space is required. a continuation sheetreferences cited in the report. shall be attached.

8a. CONTRACT OR GRANT NUMBER: If appropriate, enter It is highly desirable that the abstract of classified re-the applicable number of the contract or grant under which ports be unclassified. Each paragraph of the abstract shall!he report was written, end with an indication of the military security classification

8b, 8c, & 8d. PROJECT NUMBER: Enter the appropriate of the information in the paragraph, represented as (TS), (S),

military department identification, :"ich as project number, (C), or (U).

subproject number, system numbers, task number, etc. There is no limitation on the length of the abstract. How-

9.•, ORIGINATOR'S REPORT NUMBER(S): Enter the offi- ever, the suggested length is from 150 to 225. words.

cial report number by which the document will be identified 14. KEY WORDS: Key words are technically meaningful termsand controlled by the originating activity. This number must or short phrao-os that characterize a reort and may be used asbe unique to this report. index entries for cataloging the report. Key words must be

Qb. OTHER REPORT NUMBER(S): If the report has been selected so that no security classification is req-iired. Iden-

assigned any other report numbers (either by the originator tiers, such as equipment model designation, trade name, mill-

or by the sponoor), also enter this number(s). tary prcrect code name, geoprphic location, may be used askey words but will he followed by an indication of technicalcontext. The assignment rof links, rules, and weights it,optional.

Unclassified

Security Carssification