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Freeze-Drying of Food -- A Look into the Future

Author

Listed:
  • Bird, Kermit

Abstract

Freeze-dried food gained national attention recently from its use by high-altitude mountain climbers. It also has been used by our astronauts in space flights. This new processing method offers promise of growing into a multimillion-dollar industry in a few years. Freeze-dried foods may be stored 2 years or longer at room temperatures. Quickly and easily rehydrated, they maintain a high degree of flavor. This article (1) describes the advantages and limitations of freeze-drying, (2) reports some results of USDA research on taste acceptability of freeze-dried foods and probable costs of processing specified volumes, and (3) on the basis of research, suggests some prospects for commercial development of the process.

Suggested Citation

  • Bird, Kermit, 1963. "Freeze-Drying of Food -- A Look into the Future," Miscellaneous Publications 320346, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:320346
    DOI: 10.22004/ag.econ.320346
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