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Rapid vacuum freeze‐drying of meat
Author(s) -
Brynko C.,
Smithies W. R.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090908
Subject(s) - sublimation (psychology) , freeze drying , vacuum drying , heat transfer , chemistry , materials science , food science , chromatography , thermodynamics , physics , psychology , psychotherapist
Freeze‐drying carried out in conventional equipment is a slow process, the rate of drying being limited by the rate of transfer of heat of sublimation. A method is described to carry out rapid freeze‐drying of meat or other foodstuffs by laying the pieces between heater plates fitted with metal spikes which conduct heat uniformly and efficiently into the material. Meat slices 3/4 in. thick can be freeze‐dried in 3–5 hours.