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Freeze‐drying of raw beef. II. —Influence of some freezing and dehydration variables
Author(s) -
Bengtsson O.,
Bengtsson N. E.
Publication year - 1968
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.2740190901
Subject(s) - dehydration , freeze drying , liquid nitrogen , congelation , chemistry , food science , chromatography , biochemistry , thermodynamics , physics , organic chemistry
The effect of pre‐treatment variables such as freezing rate and method of cutting the meat, and of product surface temperature during freeze‐drying as well as dehydration per se on quality were studied in multifactorial experiments. Very high freezing rate, using liquid nitrogen spray, resulted in lowered reconstitution ability after freezedrying and marked paleness of both dried and reconstituted meat, compared with freezing rates in the range spanned by conventional freezing methods. Cutting the meat before freezing impaired reconstitution ability compared with slicing it in the semifrozen state or sawing it in the frozen state before freeze‐drying, but improved colour of the dry product. Comparisons between freeze‐dried and frozen beef indicated a quality loss inherent in the dehydration method itself, while drying in the range of surface temperatures from +20° to +60° resulted in no appreciable difference in quality with temperature. The results obtained are in fair agreement with published data where they have been available.