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Ultra-high Compression of Dried Foods

R. A. Lampi

出版	U. S. Army Meteriel Command, U. S. Army Natick Laboratories, 1965
URL	http://books.google.com.hk/books?id=bbMvAAAAYAAJ&hl=&source=gbs_api

註釋

The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. (Author).