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Effect of drying temperature in the accelerated freeze‐drying of pork
Author(s) -
Aitken A.,
Casey J. C.,
Penny I. F.,
Voyle C. A.
Publication year - 1962
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.2740130808
Subject(s) - organoleptic , freeze drying , solubility , chemistry , food science , water activity , chromatography , water content , organic chemistry , geotechnical engineering , engineering
The effect of plate temperature on pork psoas muscle dried by the Accelerated Freeze‐Drying process has been studied. Plate temperatures above 60° had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of phosphorylase and ATP‐ase.
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