Moisture and Keeping Quality in Dehydrated Vegetables.--Keeping quality of dehydrated vegetables increases markedly with a decrease in the moisture content, according to tests made at the Western Regional Research Laboratory of the U. S. Department of Agriculture.
Dehydrated vegetables lowered in moisture content beyond present commercial attainments have been found to retain their quality proportionally better, without refrigeration as a protective measure, according to L. B. Howard of the laboratory staff. Although current dehydrated vegetables arc serving their purpose, they are still subject to deterioratioli during storage, especially if they must meet the hazard of high temperatures for prolonged periods. Consequently there is need for an efficient and feasible method of lowering the moisture co~tent below present purchase specifications.
Still lower moisture contents are attainable only through a limited number of measures, Dr. Howard points out. These would require additional costs. Of the methods now available, the use of the "in package" desiccant, or drying agent, such as calcined lime held in moisture-permeable packages, seems to offer the most promise.
A package of desiccant placed in a can with dehydrated vegetables and held there under seal will continue to remove moisture from the dried ~eegetables during storage and transportation. In the tests at the Western I.aboratory, sufficient time has not yet elapsed to indicate appreciable deterioration in experimental packages held at room temperature and containing desiccating material. So-called accelerated tests--in which packages containing desiccant were held at temperatures much higher than room temperature--have indicated that several years may elapse before appreciable deterioration will occu," in those held at common storage temperatures. Details of mechanical handling of packages containing desiccant material are being worked out. R. H. O.