Advertisement

Dried Apple Products

  • G. Caleb Hall

Abstract

Drying of apples has been practiced in the United States for well over a century and is perhaps the oldest method used for commercial preservation. Gould (1907) reported that the “evaporation” of apples was apparently started in western New York State and that the industry had been well established for many years. Although there are several types of dried apple products and many variations of the different types, federal standards exist for only two products.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  1. Anon. 1978. Newsletter 78–3, 1–2. The Refrigeration Research Foundation. Anon. 1986. Sulfite substitutes. The Link (newsletter of RliuD Associates) 3 (3): 3.Google Scholar
  2. Brady, M., C. Personius, and G. Stillman. 1943. Save food by. Univ. of Wisconsin Exten. Serv. Circ. 334.Google Scholar
  3. Brekke, J. E., and F. S. Nury. 1964. Fruits. In Food dehydration, Vol. 2, ed. W. B. Van Arsdel and M. J. Copley, 467–507. AVI Publishing Co., Westport, CT.Google Scholar
  4. Brown, A. H., W. B. Van Arsdel, and E. Lowe. 1964. Drying methods and degrees. In Food dehydration, Vol. 2, ed. M. J. Copley and W. B. Van Arsdel, 28–131. AVI Publishing Co., Westport, CT.Google Scholar
  5. Brown, G. E., D. F. Farkas, and E. S. De Marchena. 1972. Centrifugal fluidized bed. Food Technol. 26: 23–29.Google Scholar
  6. Cruess, W. V. 1958. Commercial fruit and vegetable products. McGraw-Hill, New York..Google Scholar
  7. Dorsey, W. R., and S. I. Strashun. 1962. Method for making dehydrated apples. U.S. Pat. 3,049–426. Aug. 14.Google Scholar
  8. Eisenhardt, N. H., J. Cording, Jr., R. K. Eskew, and W. K. Heiland. 1968. Dehydrated explosion puffed apples. ARS 73–75. Agric. Res. Serv., U.S. Dept. of Agriculture.Google Scholar
  9. Eisenhardt, N. H., R. K. Eskew, and J. Cording, Jr. 1964. Explosive puffing applied to apples and blueberries. Food Eng. 36 (6): 53–55.Google Scholar
  10. Eskew, R. K., and J. Cording, Jr. 1968. Process for manufacturing rapidly rehydratable dehydrated fruits and vegetables of high density. U.S. Pat. 3,408–209. Oct. 29.Google Scholar
  11. Farkas, D. F., M. E. Lazar, and T. Butterworth. 1969. The centrifugal fluidized bed. 1.Google Scholar
  12. Flow and pressure drop relationship. Food Technol. 23: 1457–63.Google Scholar
  13. Gould, H. P. 1907. Evaporation of apples. Farmers’ Bull. 291. U.S. Dept. of Agriculture, Washington, DC.Google Scholar
  14. Heiland, W. K., J. F. Sullivan, R. P. Konstance, J. C. Craig, Jr., J. Cording, Jr. and N. C. Aceto. 1977. A container explosion puffing system. Food Technol. 31(11): 3233, 36.Google Scholar
  15. Holdsworth, S. D. 1971. Developments in preservatives. Food Process. Ind. 40: 27–31, 44.Google Scholar
  16. Kilpatrick, P. W., E. Lowe, and W. B. Van Arsdel. 1955. Tunnel dehydrators for fruits and vegetables. Adv. Food Res. 6: 314–69.Google Scholar
  17. Kirk, D. E. 1976. How to build a portable electric food dehydrator. Oregon State Univ. Agric. Eng. Idea Sheet 40. 278 Processed Apple ProductsGoogle Scholar
  18. LaBelle, R. L. 1981. Apple quality characteristics as related to various canned products. In Quality of selected fruits and vegetables of North America, ed. Roy Teranishi and Heriberto Barrera-Benitez, 61–76. ACS Symp. Ser. 170. American Chemical Society, Washington, DC.Google Scholar
  19. Lazar, M. E., and D. F. Farkas. 1971. The centrifugal fluidized bed. 2. Drying studies on price from foods. J. Food Sci. 36: 315–19.CrossRefGoogle Scholar
  20. Lazar, M. E., E. J. Barta, and G. S. Smith. 1963. D y-blanch-dry method for drying fruit. Food Technol. 17 (9): 120–22.Google Scholar
  21. Lowe, E., W. D. Remage, E. L. Durkee, and W. E. Hamilton. 1955. Belt-trough-a new continuous dehydration. Food Eng. 27 (7): 43–44.Google Scholar
  22. Miller, M. W., F. H. Winter, C. Groppe, and C. Buslaff. 1973. Drying fruits at home. Univ. of California Agric. Exten. HXT-80.Google Scholar
  23. Morgan, A. I., Jr., and L. F. Ginette. 1960. Dehydration of fruit and vegetable juices. U.S. Pat. 2,955–943. Oct. 11.Google Scholar
  24. Morgan, A. I., Jr., L. F. Ginette, J. M. Randall, and R. P. Graham. 1959. Techniques for improving instants. Food Eng. 31 (9): 86–87.Google Scholar
  25. Morgan, A. I., Jr., R. P. Graham, L. F. Ginette, and G. S. Williams. 1961. Recent developments in foam-mat drying. Food Technol. 15: 37–39.Google Scholar
  26. Neel, G. H., G. S. Smith, M. W. Cole, R. L. Olson, W. O. Harrington, and W. R. Mullins. 1954. Drying problems in the add-back process for production of potato granules. Food Technol. 13: 230–34.Google Scholar
  27. Potter, N., R. J. Osborne, T. K. Kelley, and R. J. Moshy. 1964. The AMF microflake food dehydration process. Paper presented at Res. Develop. Assoc. Convenience Food Conf., Philadelphia, Nov. 18.Google Scholar
  28. Puccinelli, W. 1968. An edible product consisting of fruits and vegetables in form of flakes and process and apparatus for preparing the same. Brit. Pat. 1,129–972. Oct. 9.Google Scholar
  29. Roberts, R. L., and R. E. Faulkner. 1965. Flaked comestibles and process for preparing same. U.S. Pat. 3,174–869. Mar. 23.Google Scholar
  30. Scott, K. R., N. W. Tape, and M. M. Aref. 1967. Pilot plant unit for fluidized-bed freezing and drying. Food Technol. 21: 1090–96.Google Scholar
  31. Smock, R. M., and A. M. Neubert. 1950. Apples and apple products. Interscience Publishers, New York.Google Scholar
  32. Somogyi, L. P., and B. S. Luh. 1986. Dehydration of fruits. In Commercial fruit processing, 2nd ed., ed. J. G. Woodruff and B. S. Luh, 353–405. AVI Publishing Co., Westport, CT.CrossRefGoogle Scholar
  33. Sullivan, J. F., J. C. Craig, Jr., R. P. Konstance, E. M. Egoville, and N. C. Aceto. 1980. Continuous explosion puffing of apples. J. Food Sci. 45: 1550–55, 1558.Google Scholar
  34. USDA. 1955. U.S. standards for grades of dried apples. U.S. Dept. of Agriculture, Washington, DC.Google Scholar
  35. USDA. 1959. Management handbook to all engineering expansion of dehydration facilities for vegetables and fruits. Western Utilization Research and Development Division, Agric. Res. Serv., Albany, CA.Google Scholar
  36. USDA. 1977. U.S. standards for grades of dehydrated (low-moisture) apples. U.S. Dept. of Agriculture, Washington, DC.Google Scholar
  37. Van Arsdel, W. B., and M. J. Copley. 1963. Food dehydration. Vol. 1. AVI Publishing Co., Westport, CT.Google Scholar

Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • G. Caleb Hall

There are no affiliations available

Personalised recommendations