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Freeze‐drying of cooked beef—some effects of freezing rate and freezing method
Author(s) -
BENGTSSON N. E.
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.tb01359.x
Subject(s) - freeze drying , congelation , food science , cooked meat , chemistry , chromatography , thermodynamics , physics
Summary. Results are given from comparative freeze‐drying experiments studying the effects of freezing rate and of so‐called thermal treatment on drying rate, water uptake and general quality of freeze‐dried cooked beef. Unlike raw meat, cooked beef appeared to be little affected by freezing rate in connection with freeze‐drying, except for markedly poorer appearance in the dried condition for the very slowly frozen product. Thermal treatment seemed to have no positive effect on drying rate or quality.