Freeze-Drying of Food -- A Look into the Future

Kermit Bird

No 320346, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Freeze-dried food gained national attention recently from its use by high-altitude mountain climbers. It also has been used by our astronauts in space flights. This new processing method offers promise of growing into a multimillion-dollar industry in a few years. Freeze-dried foods may be stored 2 years or longer at room temperatures. Quickly and easily rehydrated, they maintain a high degree of flavor. This article (1) describes the advantages and limitations of freeze-drying, (2) reports some results of USDA research on taste acceptability of freeze-dried foods and probable costs of processing specified volumes, and (3) on the basis of research, suggests some prospects for commercial development of the process.

Keywords: Food Consumption/Nutrition/Food Safety; Production Economics; Research and Development/Tech Change/Emerging Technologies; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 12
Date: 1963-08
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:320346

DOI: 10.22004/ag.econ.320346

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