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REVERSIBLE COMPRESSION OF DEHYDRATED PEAS.

A R Rahman1, S Bishov1, D E Westcott1

  • 1U. S. Army Natick Laboratories, Natick, Mass. 01760 U. S. A.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Researchers compressed freeze-dried peas, finding that moderate compression did not significantly damage cell walls. Optimized conditions allowed peas to rehydrate to their original characteristics, improving food processing techniques.

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Area of Science:

  • Food Science
  • Material Science

Background:

  • Conventional freezing and freeze-drying processes cause significant cell wall disruption in peas.
  • Rehydrating compressed foods to their original characteristics is a key challenge in food processing.

Purpose of the Study:

  • To investigate the effects of compression force and plasticizing moisture on freeze-dried peas.
  • To optimize processing conditions for compressed peas that can be rehydrated to precompression characteristics.

Main Methods:

  • Freeze-dried peas were compressed by a factor of four.
  • Histological studies were conducted to assess cell wall integrity.
  • Compression forces ranged from 1000-2000 psi.
  • The influence of plasticizing moisture was evaluated.

Main Results:

  • Compression did not significantly increase cell wall breakage beyond the damage caused by freeze-drying.
  • No direct correlation was found between cell disruption, texture, and increasing compression force.
  • Optimized processing conditions were identified.

Conclusions:

  • Compression is a viable method for reducing the volume of freeze-dried peas without substantial further cell damage.
  • Optimized compression and rehydration processes can restore compressed peas to their original physical properties.

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