Nutrient losses during drying and storage of dehydrated foods

References

• Andrews , F. , Bjorksten , J. , Trenk , F. B. , Henick , A. S. and Koch , R. B. 1965 . The reaction of an autoxidized lipid with proteins . J. Am. Oil Chem. Soc. , 42 : 779
   PubMedGoogle Scholar
• Arnold , J. B. , Summers , J. D. and Bilanski , W. K. 1971 . Nutritional value of heat‐treated whole soybeans . Can. J. Anim. Sci. , 51 : 57
   Web of Science ®Google Scholar
• Bone , D. 1969 . Water activity ‐ its chemistry and applications . Food Prod. Develop. , 3 (5) : 81
   Google Scholar
• Brockman , M. C. 1965 . Storage stability of freeze‐dried foods . Am. Soc. Heating Refrig. Air Cond. Eng. J. , August : 54
   Google Scholar
• Calloway , D. H. 1962 . Dehydrated foods . Nutr. Rev. , 20 : 257
   PubMed Web of Science ®Google Scholar
• Carpenter , K. J. 1960 . The estimation of available lysine in animal protein foods . Biochem. J. , 77 : 604
   PubMed Web of Science ®Google Scholar
• Carpenter , K. J. , Morgan , C. B. , Lea , C. H. and Parr , L. J. 1962 . Chemical changes and nutritional changes in stored herring meal . Br. J. Nutr. , 16 : 451
   PubMed Web of Science ®Google Scholar
• Charm , S. E. 1971 . Fundamentals of Food Engineering , Westport, Conn. : Avi Publishing Co. .
   Google Scholar
• Cole , L. N. 1962 . The effect of storage at elevated temperature on some proteins of freeze‐dried beef . J. Food Sci. , 27 : 139
   Google Scholar
• Copley , M. J. and van Arsdel , W. B. 1964 . Food Dehydration , Vol. II , Westport, Conn. : Avi Publishing Co. .
   Google Scholar
• DeGroot , A. P. 1963 . The influence of dehydration of foods on the digestibility and the biological value of the protein . Food Technol , 17 : 339
   Web of Science ®Google Scholar
• Della Monica , E. S. and McDowell , P. E. 1965 . Comparison of beta‐carotene content of dried carrots prepared by three dehydration processes . Food Technol. , 19 : 141
   Google Scholar
• Desai , I. D. and Tappel , A. L. 1963 . Damage to proteins by peroxidized lipids . J. Lipid Res. , 4 : 204
   PubMed Web of Science ®Google Scholar
• Dvorak , Z. 1968 . Availability of essential amino acids from proteins. II. Food proteins . J. Sci. Food. Agric. , 19 : 77
   Google Scholar
• Dwivede , B. K. and Arnold , R. G. 1971 . Hydrogen sulfide from heat degradation of thiamine . J. Agric. Food Chem. , 19 : 923
   Google Scholar
• Eichner , K. and Karel , M. 1972 . The influence of water content and water activity on the sugar‐amino browning reaction in model systems under various conditions . J. Agric. Food Chem. , 29 : 218
   Google Scholar
• Farrer , K. T. H. 1955 . “ The thermal destruction of Vitamin B, in foods ” . In Advances in Food Research , Edited by: Mrak , E. M. and Stewart , G. F. Vol. 6 , 257 Academic Press .
   Google Scholar
• Foda , Y. H. , Hamed , M. G. E. and Abd‐Allah , M. A. 1970 . Preservation of orange and guava juices by freeze‐drying. . Food Technol. , 24 : 74
   Google Scholar
• Goldblith , S. A. and Tannenbaum , S. R. 1966 . The nutritional aspects of the freeze‐drying of foods . Proc. 7th Int. Congr. Nutr. , 1 to 5
   Google Scholar
• Gooding , E. G. B. 1960 . “ The storage behavior of dehydrated foods ” . In Recent Advances in Food Science , Edited by: Leitch , J. and Hawthorn , J. Vol 2 , London : Butterworths .
   Google Scholar
• Grieg , N. 1971 . Economics of Food Processing , Westport, Conn. : Avi Publishing Co. .
   Google Scholar
• Guadagni , D. G. 1968 . “ Cold storage life of frozen fruits and vegetables as a function of time and temperature ” . In Low Temperature Biology of Foodstuffs , Edited by: Hawthorne , J. and Rolfe , E. New York : Pergamon Press .
   Google Scholar
• Hackler , L. R. , Van Buren , J. P. , Steinkraus , K. H. , El Rawi , I. and Hand , D. B. 1965 . Effect of heat treatment on nutritive value of soymilk protein fed to weanling rats . J. Food Sci. , 30 : 723
   Web of Science ®Google Scholar
• Harris , R. S. and von Loesecke , H. 1960 . Nutrition Evaluation of Food Processing , Westport, Conn. : Avi Publishing Co. .
   Google Scholar
• Hartman , A. M. and Dryden , L. P. 1965 . Vitamins in Milk and Milk Products , U.S.D.A. Bull. Am. Dairy Sci. Assoc. .
   Google Scholar
• Hendel , C. E. , Silveira , V. and Harrington , W. O. 1955 . Rates of nonenzymatic browning of‐white potato during dehydration . Food Technol. , 9 : 433
   Web of Science ®Google Scholar
• Henry , K. M. , Kon , S. K. , Lea , C. H. and White , J. C. D. 1948 . Deterioration on storage of dried skim milk . J. Dairy Res. , 15 : 292
   Google Scholar
• Holdsworth , S. D. 1971 . Dehydration of food products . J. Food Technol. , 6 : 331
   Google Scholar
• Hollingsworth , D. F. 1970 . Effects of some new production and processing methods on nutritive values . J. Am. Diet. Assoc. , 57 : 246 – 249 .
   Google Scholar
• Jensen , A. 1969 . Tocopherol content of seaweed and seaweed meal. III. Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal . J. Sci. Food Agric. , 20 : 622
   Google Scholar
• Kahn , L. N. and Livingston , G. E. 1970 . J. Food Sci. , 35 : 349
   Web of Science ®Google Scholar
• Karel , M. and Nickerson , J. T. R. 1964 . Effects of relative humidity, air, and vacuum on browning of dehydrated orange juice . Food Technol. , 18 : 104
   Web of Science ®Google Scholar
• Karel , M. , Mizrahi , S. and Labuza , T. P. 1971 . Computer prediction of food storage . Mod. Peckag. , August
   Google Scholar
• Karmas , E. , Thompson , J. E. and Peryam , D. B. 1962 . Thiamine retention in freeze‐dehydrated irradiated pork . Food Technol. , 16 : 107
   Google Scholar
• King , C. J. 1971 . Freeze‐Drying of Foods , Cleveland : CRC Press .
   Google Scholar
• Kluge , G. and Heiss , R. 1967 . Unter suchungen zur besseren beherr schung der qualitat von getrockneten lebenmittelen unter besonderer berucksichtigung der gefriertrocknung . Verfahrens‐ Technik. , 1 : 251
   Google Scholar
• Kyzlink , V. and Curda , D. 1970 . Influence of sucrose concentration and oxygen access on the course of L‐ascorbic acid oxidation in liquid medium . Z. Lebensmittel‐Unters. Forsch. , 143 : 263
   Google Scholar
• Labuza , T. P. 1968 . Sorption phenomena in foods . Food Technol. , 22 : 15
   Web of Science ®Google Scholar
• Labuza , T. P. 1970 . Properties of water as related to the keeping quality of foods . Proc. 3rd Int. Congr. Inst. Food Technol. 1970 . pp. 618
   Google Scholar
• Labuza , T. P. 1971 . Kinetics of lipid oxidation in foods . CRC Crit. Rev. Food Technol. , 2 : 355
   Google Scholar
• Labuza , T. P. , Tsuyuki , H. and Karel , M. 1969 . Kinetics of linoleate oxidation in model systems . J. Am. Oil Chem. Soc. , 46 : 409
   PubMed Web of Science ®Google Scholar
• Labuza , T. P. , Tannenbaum , S. R. and Karel , M. 1970 . Water content and stability of low‐moisture and intermediate‐moisture foods . Food Technol. , 24 : 35 38 42
   Web of Science ®Google Scholar
• Labuza , T. P. , Jones , K. A. , Sinskey , A. J. , Gomez , R. , Wilson , S. and Miller , B. 1972 . Effect of drying conditions on cell viability and functional properties of single‐cell protein . J. Food Sci. , 37 : 103
   Web of Science ®Google Scholar
• LaJollo , F. , Tannenbaum , S. R. and Labuza , T. P. 1971 . Reaction at limited water concentration. 2. Chlorophyll degradation . J. Food Sci. , 36 : 850
   Web of Science ®Google Scholar
• Livingston , A. L. , Allis , M. E. and Kobler , G. O. 1971 . Amino acid stability during alfalfa dehydration . J. Agric. Food Chem. , 19 : 947
   Google Scholar
• Loncin , M. , Bimbenet , J. J. and Lenges , J. 1968 . Influence of the activity of water on spoilage of foodstuffs . J. Food Technol. , 3 : 131
   Google Scholar
• MacDonald , F. J. 1966 . Available lysin content of dried milk . Nature , 209 : 1134
   Google Scholar
• Marshall , W. R. Jr. 1954 . “ Atomization and spray drying ” . In Am. Inst. Chem. Eng. , Progress Monograph No. 2 New York
   Google Scholar
• Martinez , F. and Labuza , T. P. 1968 . Rate of deterioration of freeze‐dried salmon as a function of relative humidity . J. Food Sci. , 33 : 241
   Web of Science ®Google Scholar
• Mauron , J. August 21 to 22 1960 . “ The concept of amino acid availability and its bearing on protein evaluation ” . In Int. Congr. Protein Needs August 21 to 22 , Washington, D. C.
   Google Scholar
• Miller , E. L. , Carpenter , K. J. and Milner , C. K. 1965a . Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle . Br. J. Nutr. , 19 : 547
   PubMed Web of Science ®Google Scholar
• Miller , E. L. , Hartley , A. W. and Thomas , D. C. 1965b . Availability of sulphur amino acids in protein foods. 4. Effect of heat treatment upon the total amino acid content of cod muscle . Br. J. Nutr. , 19 : 565
   PubMedGoogle Scholar
• Miller , D. , Kifer , R. R. and Ambrose , M. E. 1970 . Effect of storage on fish meal quality as evaluated by chemical indices and chick bioassay . Poultry Sci. , 49 : 1005
   Web of Science ®Google Scholar
• Mizrahi , S. , Labuza , T. P. and Karel , M. 1970a . Feasibility of accelerated tests for browning in dehydrated cabbage . J. Food Sci. , 35 : 804
   Google Scholar
• Mizrahi , S. , Labuza , T. P. and Karel , M. 1970b . Computer‐aided predictions of extent of browning in dehydrated cabbage . J. Food Sci. , 35 : 799
   Web of Science ®Google Scholar
• Mrak , E. M. and Phaff , H. J. 1947 . Recent advances in the handling of dehydrated fruits . Food Technol. , 1 : 147
   Google Scholar
• Narayan , K. A. and Kummerow , F. A. 1963 . Factors influencing the formation of complexes between oxidized lipids and proteins . J. Am. Oil Chem. Soc. , 40 : 339
   Web of Science ®Google Scholar
• Neuecre , N. J. , Conkerton , E. J. and Booth , A. M. 1972 . Effect of heat on peanut proteins. II. Variations in nutritional quality of meals . J. Agric. Food Chem. , 29 : 256
   Google Scholar
• Neumann , H. J. , Shepherd , A. D. , Dietrich , W. C. , Guadagni , D. G. , Harris , J. G. and Durkee , E. L. 1965 . Effect of drying temperatures on initial quality and storage stability of dehydrofiozen peas . Food Technol. , 19 : 125
   Google Scholar
• Olson , R. L. 1968 . “ Objective tests for frozen food quality ” . In Low Temperature Biology of Foodstuffs , Edited by: Hawthorn , J. and Rolfe , E. New York : Pergamon Press .
   Google Scholar
• Quast , D. and Karel , M. 1972 . Computer simulation of storage life of foods undergoing spoilage by two interacting mechanisms . J. Food Sci. , in press
   Google Scholar
• Osborne , T. B. and Mendel , L. B. 1917 . The use of soybeans as food . J. Bio. Chem. , 32 : 369
   Google Scholar
• Rockland , L. B. 1969 . Water activity and storage stability . Food Technol. , 23 : 1241
   Web of Science ®Google Scholar
• Roubal , W. T. 1970 . Trapped radicals in dry lipid‐protein systems undergoing oxidation . J. Am. Oil Chem. Soc. , 47 : 141
   PubMed Web of Science ®Google Scholar
• Roubal , W. T. 1971a . Free radicals, malonaldehyde and protein damage in lipid‐protein systems . Lipids , 6 : 62
   PubMed Web of Science ®Google Scholar
• Roubal , W. T. 1971b . Nature of free radicals in freeze‐dried fishery products and other lipid‐protein systems . Fish. Bull. , 69 : 371
   Google Scholar
• Rowe , D. M. , Mountrey , G. J. and Prudent , I. 1963 . Effect of freeze‐drying on the thiamine, riboflavin, and niacin content of chicken muscle . Food Technol. , 17 : 111
   Google Scholar
• Schoebel , T. , Tannenbaum , S. R. and Labuza , T. P. 1969 . Reaction at limited water concentration. 1. Sucrose hydrolysis . J. Food Sci. , 34 : 324
   Web of Science ®Google Scholar
• Schroeder , H. A. 1971 . Losses of vitamins and trace minerals resulting from processing and preservation of foods . Am. J. Clin. Nutr. , 24 : 562
   PubMed Web of Science ®Google Scholar
• Simon , I. B. , Labuza , T. P. and Karel , M. 1971 . Computer‐aided predictions of food storage stability: Oxidative deterioration of a shrimp product . J. Food Sci. , 36 : 280
   Google Scholar
• Sweeney , J. P. and Marsh , A. C. 1971 . Effect of processing on provitamin A in vegetables . J. Am. Diet. Assoc. , 59 : 238
   PubMed Web of Science ®Google Scholar
• Stephens , T. S. and McLemore , T. A. 1969 . Preparation and storage of dehydrated carrot flakes . Food Technol. , 23 : 104
   Google Scholar
• Taira , H. , Taira , H. and Sukurai , Y. 1966 . Studies on amino acid contents of processed soybean. Pt. 8. Effect of heating on total lysine and available lysine in defatted soybean flour . Jap. J. Nutr. Food , 18 : 359
   Google Scholar
• Tannenbaum , S. R. , Barth , H. and LeRoux , J. P. 1969 . Loss of methionine in casein during storage with autoxidizing methyl linoleate . Agric. Food Chem. , 17 : 1353
   Google Scholar
• Tappel , A. L. 1956 . Freeze‐dried meat. II. The mechanism of oxidative deterioration of freeze‐dried beef . Food Res. , 21 : 195
   Google Scholar
• Thomas , M. and Calloway , D. 1961 . Nutritional value of dehydrated food . J. Am. Diet. Assoc. , 39 : 105
   PubMedGoogle Scholar
• Toyomizu , M. , Matsumura , Y. and Tomiyasu , Y. 1963 . Lipid oxidation and protein denaturation in freeze‐dehydrated fish . Bull. Jap. Soc. Sci. Fish. , 29 : 854
   Google Scholar
• VanArsdel , W. B. and Copley , M. J. 1963 . Food Dehydration , Vol. I , Westport, Conn. : Avi Publishing Co. .
   Google Scholar
• Vojnovich , C. and Pfeifer , V. F. 1970 . Stability of ascorbic acid in blends with wheat flour, CSM and infant cereals . Cereal Sci. Today , 15 : 317
   Google Scholar
• Wadsworth , J. J. , Koltur , S. P. , Gallo , S. , Zeigler , M. and Spadaro , J. J. 1966 . Factors affecting drying rate on double drum drier . Food Technol. , 20 : 111
   Google Scholar