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Freeze‐drying of beef. I. Theoretical freeze‐drying rates of beef
Author(s) -
BRALSFORD R.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01357.x
Subject(s) - sublimation (psychology) , freeze drying , thermal conductivity , heat transfer , materials science , thermodynamics , chemistry , composite material , chromatography , physics , psychology , psychotherapist
Summary. A theoretical model of freeze‐drying is developed from which the dependence of drying rate and ice temperature on processing conditions can be calculated. The theory is based on the measured permeability and thermal conductivity of the completely dry material. When applied to beef steaks, the theory predicts that, at acceptable surface temperatures, the system is heat transfer limited and that the fastest sublimation rates should be obtained at high product surface temperatures combined with high cabinet pressures; if however the surface temperature is low (less than 20°C) the cabinet pressure should also be kept low. The probable effects of pre‐drying treatments such as slow freezing and cooking are also discussed.