| 摘要 |
Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the frozen partially freeze-vacuum-dehydrated food with microwaves to rapidly distribute the remaining mositure from the frozen cores of the food particle throughout the food and thereby to uniformly plasticize the food, compressing the irradiated food to from about 5 to about 50 percent of its volume prior to compression, and thereafter redehydrating the compressed food to from about 1 to about 5 percent moisture content. The food particles may be either uncooked or cooked prior to partial freeze-vacuum-dehydration thereof, but will preferably be uncooked in the case of a vegetable and cooked in the case of a meat. The final redehydrated, compacted food mass may be hermetically sealed in moisture-impermeable containers to impart long-term storage stability thereto.
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