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EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF
Author(s) -
BURGHEIMER F.,
STEINBERG M. P.,
NELSON A. I.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb04040.x
Subject(s) - infrared , intensity (physics) , radiant intensity , analytical chemistry (journal) , water content , radiant energy , radiation , quartz , infrared heater , materials science , chemistry , optics , composite material , chromatography , geotechnical engineering , engineering , physics
— The effects of vacuum chamber pressure and intensity of near infrared energy on freeze drying rate for 1‐in.‐thick slices of eye round were investigated. The radiation source was a 500‐w quartz iodine lamp. Decreasing the chamber pressure increased the freeze drying rate, especially during the early stages of the drying cycle corresponding to the initial and constant rate periods. The critical moisture content seemed to be about 43%. Different energy intensities of the same radiation characteristics were obtained by varying the distance between infrared heater and product. For distances of 9, 13.5 and 18 in., the inverse‐square law was not followed; the drying rate was faster than predicted and appeared to vary linearly with distance.