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WHAT SHOULD BE THE BASIS OF THE CONTROL OF DEHYDRATED FOODS?
Summary
Proper inspection standards for dehydrated fruits and vegetables are essential. These preserved foods offer the same nutritional benefits as fresh produce and their consumption should be promoted.
Area of Science:
- Food Science
- Nutritional Science
- Food Safety
Background:
- The War significantly increased the demand for dried and dehydrated fruits and vegetables.
- This surge in demand necessitated the establishment of quality control measures.
Purpose of the Study:
- To outline the necessary standards for inspecting dehydrated fruits and vegetables.
- To emphasize the nutritional equivalence and encourage the use of dehydrated produce.
Main Methods:
- Standards for inspection were developed and are presented.
- Nutritional values (roughage, fuel, and salts) of dehydrated vegetables were compared to fresh ones.
Main Results:
- Dehydrated vegetables retain the same roughage, fuel, and salt content as fresh vegetables.
- Professor Prescott has established the necessary inspection standards.
Conclusions:
- The established standards ensure the quality and safety of dehydrated produce.
- Dehydrated fruits and vegetables are nutritionally equivalent to fresh ones and their use is beneficial.
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