Before freeze drying, green beans are heated to point at which their cell structure is altered. Beans freeze dried with altered cell structure have improved rehydration properties and retain color, flavor, and texture

Davis, D.

Heidelbaugh, N. D.

Huber, C. S.

English

NASA Technical Reports Server

March 1973	 B73-10092 
NASA TECH BRIEF 
Lyndon B. Johnson Space Center 
NASA Tech Briefs announce new technology derived from the U.S. space program. They are issued to encourage 
commercial application. Tech Briefs are available on a subscription basis from the National Technical Information 
Service, Springfield, Virginia 22151. Requests for individual copies or questions relating to the Tech Brief program may 
be directed to the Technology Utilization Office, NASA, Code KT, Washington, D.C. 20546. 
Preservation of Flavor in Freeze Dried Green Beans 
.
The problem; 
Freeze drying of fresh and frozen vegetables usually 
alters their quality and characteristics. 
The solution: 
A treatment prior to freeze drying was developed for 
green beans which preserves their flavor and texture 
during rehydration. 
How it's done: 
The method utilizes thermostabilized green beans, 
i.e., beans heated to the point at which their cell 
structure is altered. Beans freeze dried with this altered 
cell structure exhibit improved rehydration properties 
and retain their flavor and texture. 
In this process, thermostabiized green beans are 
first drained on a screen to remove excess liquid, the 
beans are then placed on stainless-steel plates and put into 
a freezer and frozen to —17±3° C. The beans are then 
removed from the freezer and freeze dried in a freeze 
drying chamber. The chamber pressure is maintained 
below 2.0 mm Hg during the drying cycle. During the 
drying process, two platens, one located approximately 
4 cm above the bean tray and the bottom one 2 cm 
below, are maintained at a temperature of 52° C. After 
freeze drying, the beans are removed from the chamber 
and packaged in polyethylene packages. The product 
can be completely rehydrated with water at 66° C
in 3 minutes by use of 4.2 nil (4.1 g) of water to 
1.0 g of dehydrated beans. The rehydrated beans retain 
excellent color, texture, and flavor. 
Note: 
No additional documentation is available. Specific 
questions, however, may be directed to: 
Technology Utilization Officer 
Lyndon B. Johnson Space Center 
Code JM7 
Houston, Texas 7.7058 
Reference: B73-10092 
Patent status: 
Inquiries concerning rights for the commercial use of 
this invention should be addressed to: 
Patent Counsel 
Lyndon B. Johnson Space Center 
Code AM 
Houston, Texas 77058 
Source: C. S. Huber, N. D. Heidelbaugh,
and D. Davis of 
Technology, Inc.
under contract to
Johnson Space Center
(MSC-14149) 
Category 05 
This document was prepared under the sponsorship of the National 	 Government assumes any liability resulting from the use of the 
Aeronautics and Space Administration. Neither the United States 	 information contained in this document, or warrants that such use 
Government nor any person acting on behalf of the United States 	 will be free from privately owned rights.
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Preservation of flavor in freeze dried green beans

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