Accession Number : AD0770532

Title :   Microbiological Research on Freeze-Dried Fruit and Berry Puree and Pulp,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Tsvetkova,L. M. ; Popovskii,V. G. ; Prokhozovich,L. E. ; Shenderovskaya,L. M.

Report Date : 18 OCT 1973

Pagination or Media Count : 5

Abstract : Specific conditions of manufacturing products by freeze-drying do not prevent the latter from containing a variety of microflora. Reduction of bacteria count during drying varies, according to the data of other research from 10-94%, and according to ours from 8-62%. The most significant decrease in the number of microorganisms is in the first phase, cooling the product to -30 to -50C. The second phase, sublimation in a vacuum, concludes with heating the product to a temperature of 50-55C, and has a less destructive effect on microorganisms. Mainly those of vegetative form are destroyed. The spores of bacteria are very resistant to freeze-drying. Mold fungi and yeast are more resistant than many non-sporulating bacteria.

Descriptors :   *Dehydrated foods, *Microbiology, *Fruits, Lyophilization, USSR, Translations, Freeze drying

Subject Categories : Food, Food Service and Nutrition
      Microbiology

Distribution Statement : APPROVED FOR PUBLIC RELEASE