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Freeze-Drying of Foods: A List of Selected References

Author

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  • Corridon, Geraldine A.

Abstract

Excerpts from Introduction: Although not a new processing method, freeze-drying has been of interest to the food industry for a relatively short time. Previous to 1940 little work had been done with this drying technique as applied to its possibilities in the food field. During and after World War II individuals and governments of several European countries became interested in freeze-drying as a food-preservation method. In more recent years much of the basic food freeze-drying research work has been done in Chicago by the Quartermaster Food and Container Institute for the Armed Forces, Research and Engineering Command. This bibliography has been compiled as an early step in the economic appraisal of freeze-drying. Begun as a means of surveying literature pertaining to freeze-drying, it soon became evident that a comprehensive search of literature should be done in a systematic and professional manner. It is hoped that this bibliography will aid those searching available literature on the subject of freeze-drying of food. It should help fill the needs of many interested in this rapidly expanding field.

Suggested Citation

  • Corridon, Geraldine A., 1963. "Freeze-Drying of Foods: A List of Selected References," USDA Miscellaneous 319713, United States Department of Agriculture.
    • Handle: RePEc:ags:usdami:319713
    DOI: 10.22004/ag.econ.319713
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