A study of factors affecting the palatability of home dehydrated apples
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Margaret Jane Dowdle (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Mary Robertson
Abstract: The preservation of foods by drying has been used for many centuries. Perhaps nature was man's first teacher in this art; the animals stored their foods in summer for winter, and some trees and vines held their fruits until dry, thus, no doubt, suggesting this method to man. It was known to the Egyptians, Israelites, and Arabs, who dried figs, grapes, olives and dates. Early American settlers prepared a product called "Samp", sweet corn cut from the cob and dried by the sun; also fruits and meats were preserved by drying. War seems to have been the most stimulating factor in the production of dehydrated foods. During the Civil War dried vegetables, such as potatoes, mixed vegetables, and apples were pressed into briquette forms after drying and used by the Union Armies for the purpose of preventing scurvy. The flavor was so disagreeable the men refused to eat them. Present day methods of pretreatment and storage to preserve flavor were not known at that time.
A study of factors affecting the palatability of home dehydrated apples
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Created on 1/1/1945
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Additional Information
- Publication
- Thesis
- Language: English
- Date: 1945
- Subjects
- Dried fruit
- Apples
- Food $x Sensory evaluation