Recent research and development in the field of low‐moisture and intermediate‐moisture foods

The article reviews current state of knowledge and the most recent research and development in the following areas: the state of water in foods and its effect on food properties; recent developments in dehydration process other than freeze drying, with an emphasis on research on the role of physical properties of foods and how they affect the dehydration processes. Recent developments in freeze dehydration. Research progress in mechanisms of flavor retention in dehydrated foods. Recent developments in intermediate moisture foods.

[1]  Mackenzie Ap.  APPARATUS FOR MICROSCOPIC OBSERVATIONS DURING FREEZE-DRYING (AFBR FREEZE-DRYING MICROSCOPE MODEL 2). , 1964 .

[2]  S. T. Coulter,et al.  Spray Drying Fruits and Vegetables Using Skimmilk as a Carrier , 1966 .

[3]  M. Karel,et al.  EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE‐DRYING , 1970 .

[4]  M. Karel,et al.  Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions , 1972 .

[5]  Ernest M. Kenyon.  Microwave energy in food processing applications , 1970 .

[6]  T. Labuza,et al.  Water content and stability of low-moisture & intermediate-moisture foods , 1970 .

[7]  A. I. Nelson,et al.  BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMR , 1970 .

[8]  P. Gál.  Die Methodik der Wasserdampf-Sorptionsmessungen , 1967 .

[9]  H. S. Frank.  The Structure of Ordinary Water , 1970, Science.

[10]  Theodore P. Labuza,et al.  Nutrient losses during drying and storage of dehydrated foods , 1972 .

[11]  R. Greaves.  THE APPLICATION OF HEAT TO FREEZE‐DRYING SYSTEMS , 1960, Annals of the New York Academy of Sciences.

[12]  John E. Walker,et al.  Water vapor sorption hysteresis in dehydrated food , 1972 .

[13]  H. A. Lepper.  Coffee Processing Technology , 1964 .

[14]  H. Rosano,et al.  TEMPERATURE GRADIENT FREEZE‐DRYING MICROSCOPE STAGE , 1972 .

[15]  J. Liston,et al.  Fish protein for human foods , 1970 .

[16]  James H. Moy,et al.  EXPLORING AIRBORNE SOUND IN A NONVACUUM FREEZE‐DRYING PROCESS , 1970 .

[17]  A. Dollar,et al.  BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHOD , 1971 .

[18]  M. Karel,et al.  Dry Layer Permeability and Freeze‐Drying Rates in Concentrated Fluid Systems , 1968 .

[19]  E. Berlin,et al.  Effect of Hydration and Crystal Form on the Surface Area of Lactose , 1972 .

[20]  D. W. Lyons,et al.  AN EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE‐DRYING , 1971 .

[21]  Unit Operations—Drying , 1970 .

[22]  R. Heiss.  Haltbarkeit und Sorptionsverhalten wasserarmer Lebensmittel , 1968 .

[23]  J. Sunderland,et al.  SPIKED‐PLATE FREEZE DRYING , 1971 .

[24]  J. H. Bushill,et al.  The crystallisation of lactose with particular reference to its occurrence in milk powder. , 1965, Journal of the science of food and agriculture.

[25]  A. Mackenzie.  APPARATUS FOR MICROSCOPIC OBSERVATIONS DURING FREEZE-DRYING (AFBR FREEZE-DRYING MICROSCOPE MODEL 2). , 1964, Biodynamica.

[26]  M. Falk,et al.  Infrared study of the state of water in the hydration shell of DNA , 1970 .

[27]  M. Y. Hamdy,et al.  Analog Computer Simulation of Deep-Bed Drying of Grain , 1971 .

[28]  E. E. Petersen,et al.  INFLUENCE OF FREEZE‐DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE , 1973 .

[29]  John W. Shipman,et al.  IMPROVEMENT OF THE TEXTURE OF DEHYDRATED CELERY BY GLYCEROL TREATMENT , 1972 .

[30]  D. Farkas,et al.  THE CENTRIFUGAL FLUIDIZED BED. , 1971 .

[31]  Theodore P. Labuza,et al.  STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation , 1972 .

[32]  J. Chirife,et al.  STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE‐DRIED FOOD MODELS: THE SYSTEM PVP‐n‐PROPANOL , 1973 .

[33]  K. Funk,et al.  COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED AND SPRAY‐DRIED EGGS , 1971 .

[34]  M. J. Pallansch,et al.  Factors Related to the Storage Stability of Foam-Dried Whole Milk. IV. Effect of Powder Moisture Content and In-Pack Oxygen at Different Storage Temperatures , 1964 .

[35]  M. Zabik,et al.  POTENTIAL OF FREEZE DRYING FOR REMOVAL OF CHLORINATED HYDROCARBON INSECTICIDES FROM EGGS , 1971 .

[36]  M. Karel,et al.  Retention of organic volatiles in freeze-dried solutions of carbohydrates , 1970 .

[37]  J. L. Collins,et al.  PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP‐FRIED FISH FLESH , 1972 .

[38]  D. Farkas,et al.  Osmotic dehydration of apple pieces: effect of temperature and syrup concentration on rates , 1969 .

[39]  Kōji Itō.  Freeze Drying of Pharmaceuticals. Eutectic Temperature and Collapse Temperature of Solute Matrix upon Freeze Drying of Three-Component Systems , 1971 .

[40]  J. Flink,et al.  Retention of organic volatiles in freeze-dried carbohydrate solutions. Microscopic observations , 1972 .

[41]  J. Sunderland,et al.  THERMAL RADIATION PROPERTIES OF FREEZE‐DRIED MEATS , 1972 .

[42]  M. Karel,et al.  Effect of water-binding agents on the catalyzed oxidation of methyl linoleate , 1970 .

[43]  A P Mackenzie,et al.  Basic principles of freeze-drying for pharmaceuticals. , 1966, Bulletin of the Parenteral Drug Association.

[44]  J. Sunderland,et al.  Equilibrium Vapor Pressure of Frozen Bovine Muscle , 1966 .

[45]  Martin S. Hertzendorf,et al.  Foam drying in the food industry , 1970 .

[46]  A. Hope,et al.  Nuclear magnetic resonance and the state of water in cells. , 1971, Progress in biophysics and molecular biology.

[47]  T. Labuza,et al.  The effect of surface active agents on sorption isotherms of a model food system , 1968 .

[48]  J. Sunderland,et al.  INTEGRAL TECHNIQUES APPLIED TO SUBLIMATION DRYING WITH RADIATION BOUNDARY CONDITION , 1970 .

[49]  W. Scott,et al.  Water Relations of Food Spoilage Microorganisms , 1957 .

[50]  W. B. Westphal,et al.  DIELECTRIC PROPERTIES OF CARBOHYDRATE-WATER MIXTURES AT MICROWAVE FREQUENCIES , 1972 .

[51]  C. Judson King,et al.  Freeze‐drying of foodstuffs , 1970 .

[52]  T. M. Ward,et al.  Dielectric measurements of water sorbed on ovalbumin and lysozyme. , 1969, Journal of colloid and interface science.

[53]  W. M. Massey,et al.  Heat and mass transfer in semi-porous channels with application to freeze-drying , 1972 .

[54]  Theodore P. Labuza,et al.  Kinetics of lipid oxidation in foods , 1971 .

[55]  F. Bettelheim,et al.  Heats of water vapor sorption in swelling biopolymers , 1970, Biopolymers.

[56]  Otto Krischer,et al.  Die wissenschaftlichen Grundlagen der Trocknungstechnik , 1956 .

[57]  JAMES FLINK,et al.  Conservation of Water-damaged Written Documents by Freeze-drying , 1971, Nature.

[58]  W. Camirand,et al.  Dehydration of membrane-coated foods by osmosis. , 1968, Journal of the science of food and agriculture.

[59]  T. Buma.  Free fat and physical structure of spray-dried whole milk , 1971 .

[60]  R. M. Nedderman,et al.  The drying of solids in the chemical industry , 1972 .

[61]  J. R. O'Callaghan,et al.  The measurement of drying rates in thin-layers of ryegrass seed , 1971 .

[62]  R. Henrickson,et al.  Cure diffusion through pre chilled and post chilled porcine muscles , 1969 .

[63]  B. Lampi,et al.  The Free and Total Folate Activity in Foods Available on the Canadian Market , 1972 .

[64]  J. Chirife,et al.  CONTRIBUTION OF ADSORPTION TO VOLATILE RETENTION IN A FREEZE‐DRIED FOOD MODEL CONTAINING PVP , 1973 .

[65]  Sally L. Cassil,et al.  STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. Microbiology , 1972 .

[66]  T. Labuza,et al.  RETENTION OF 2‐PROPANOL AT LOW CONCENTRATION BY FREEZE DRYING CARBOHYDRATE SOLUTIONS , 1972 .

[67]  S. R. Agarwal,et al.  DEHYDRO‐IRRADIATION PROCESS FOR WHITE POMFRET (Stromateus cinereus): SYNERGISTIC EFFECTS OF BLANCHING WITH PRESERVATIVES, PARTIAL DEHYDRATION AND LOW DOSE IRRADIATION , 1972 .

[68]  J. E. Sunderland,et al.  Approximate Solution for Rate of Sublimation-Dehydration of Foods , 1970 .

[69]  M. J. Pallansch,et al.  Influence of Drying Techniques on Some Properties of Nonfat Dried Milk , 1967 .

[70]  W. Mohr,et al.  Untersuchungen über die Aroma-Erhaltung bei der Trocknung von Lebensmitteln nach verschiedenen Verfahren† , 1971 .

[71]  M. Karel,et al.  EFFECTS OF ENVIRONMENTAL FACTORS ON THE OXIDATION OF POTATO CHIPS , 1972 .

[72]  J. Troller.  Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus. , 1972, Applied microbiology.

[73]  E. Berlin,et al.  Water Vapor Sorption Properties of Various Dried Milks and Wheys , 1968 .