Date of Award:

5-1958

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Plants, Soils, and Climate

Department name when degree awarded

Horticulture

Committee Chair(s)

D. K. Salunkhe

Committee

D. K. Salunkhe

Abstract

Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation, During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require leas space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods, Hence, they can easily be adopted for military rations. Because of their ease of handling and transportation they may serve as a snack and picnic food.

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