| 摘要 |
Food products are frozen to form a solid monolithic shape thereof and then freeze-dried to a moisture content of less than 4% by weight by applying radiant heat thereto under a pressure of less than 1.5mm Hg abs., while controlling the rate of heating so as to maintain the products in the frozen state until dehydration is essentially complete. The products are selected from fruits and fruit purees, berries and berry purees, fresh coconut, cake, pie, starch-containing pudding and pie fillings, peanut butter, toffee, honey, candy jelly, jam, marmalade, fruit jelly, sour cream-fruit and -berry mixtures, and mixtures thereof. The dried products are preferably stored in hermetically sealed cans under nitrogen or in laminated moisture-proof bags, but may be coated with chocolate, candy, or other edible coating. In one of the examples, apple balls are first soaked in aqueous calcium chloride solution prior to freezing and drying. |
