Accelerated Storage Tests for Dehydrated Vegetables

Abstract

WHEN dehydrated vegetables are stored at high temperatures (for example, in the tropics) they eventually become unacceptable, usually because of the development of brown pigments. Since many different factors, not precisely controllable, affect the rate at which the brown discoloration develops, it is virtually impossible to predict the storage life of the dehydrated product. Examination of the behaviour of dehydrated vegetables held at 37° C. has been the usual way of studying the effects of variables on ‘tropical’ storage life; but such tests may be prolonged and delay research, while they are of little value to a manufacturer or purchaser who may need information before dispatching or purchasing the material.