This publication reports the results of investigations on compressed dehydrated foods that were undertaken as an incidental part of a general research program dealing with the production, improvement and utilization of dehydrated foods.

The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. (Author).

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English abstracts from Kholodil'naia tekhnika.

Dried foods, plasticized to prevent fragmentation, were compressed with appropriate binders into bars of approximately equal size, density and caloric content. Bars representing the following food items were designed, formulated, fabricated and evaluated for physical, chemical and sensory characteristics after storage for 3 months at 38C: (1) beef stew, (2) chicken and rice, (3) barbecue pork, (4) chili with beans, (5) shrimp creole, (6) chicken a la king, (7) tuna salad, (8) scrambled eggs with bacon, (9) mixed creamed vegetables and (10) apple pie filling. Complete information on all formulations and processing is supplied. In accordance with design requirements bars were rated by a taste panel as acceptable for consumption from the dry-compressed state and for consumption after rehydration for 20 minutes in water at 80C (25C for items consumed at room temperature). Bars were evaluated for cohesiveness, dimensional stability under pressure, ease of shear by the incisors and subsequent mastication. Observations on free fatty acids, peroxide value and browning (reflectance units) are recorded for each bar at the time of fabrication and after the referenced storage. (Author).