By American Chemical Society
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7 7) Makower and Nielsen (21) have described another method that can be used to alter the texture of the dehydrated material in order to increase its permeability to water vapor and to shorten the time required for removal of water. The method, called the "lyophilization procedure," involves the following steps: A large amount of water is added to the dehydrated material in order to cause it to swell; the swollen structure is preserved when the material is frozen and subsequently dried in vacuo (in the frozen state) to a low moisture content.
Such values have not yet been adequately established. This should constitute a useful field for research of inestimable value to the industry. A successful program of quality control also involves maintenance of sanitary conditions and production of products free from adulteration, contamination, and filth. Methods given by the Association of Official Agricultural Chemists (1) should be applied to the finished product to ensure against seizure and prosecution by federal and state food and drug authorities.
It also brightens the green color and sets it, so that it is more resistant to color change upon subsequent cooking of the product. There is a relationship between degree of blanching, quality retention during storage, and the degree of enzyme activity to be found in the tissues. Consequently, tests for the degree of enzyme activity, such as catalase and peroxidase, have been applied as criteria of adequate blanching. Qualitative or semiquantitative tests of this kind lend themselves well to production-line control.
Analytical Methods in the Food Industry (Advances in Chemistry 003) by American Chemical Society