Potet1al' utilization of
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the manufacture of dehydrated f00dS
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SAMUEL A. GOLDBLITH
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INSTITUTE OF TECHNOLOGY
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CAMBRIDGE (MAs5Acausms) U.S.A'.
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There are at leastfourareasmwhchwmmgenrgy or beta
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The are :
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1. As a …g… fpdtwmh artm1yhtgp
enzymes: shmealeæ ,”"1
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2. As & texturàî iOâifying ààef
dèHÿdraÈedfôôdâ thùs
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tion
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3. As a mews—cinscet
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4. As & meaëof
In 1950, ProcterGoldblxthandFramdemonstratedthefœslbïf°fmkeyfeducmg
the microbi&l oraofvancmssp1cesusmgInodat<3doses°f"“"’ü"°s*“maemh1Ças
Well as aerobœthefmophesadm550phesWeredeSÜoyedTm3thu50ersatecmque
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for reducing them1crobxalloadofdehydratedsmœswhichareuseäofænmthermäpmœs
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mic“rî‘obicidæî effectswerafwmîbyRobms x—ra s.
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many foodproductsthatareheatsenvaelomzmgenergythus0ersameans
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