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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.tb04041.x
Subject(s) - infrared , wavelength , organoleptic , radiant intensity , radiation , intensity (physics) , radiant energy , infrared heater , materials science , chemistry , analytical chemistry (journal) , food science , optics , optoelectronics , chromatography , physics
— Infrared radiation was extensively investigated as a heat source for freeze drying 1‐in.‐thick slices of beef. Two approaches were used to study the effect of spectral regions on the drying rate. First, filters which transmitted definite wavebands in the near infrared were interposed between the heaters and the product. Secondly, different spectral distributions were obtained by varying the voltage applied to the heaters while keeping the total radiating power constant. From the work with filters it was concluded that the short wavelengths, 1 μ or less, gave the most rapid drying. Similarly, the work with voltage variation showed that drying rate was improved by increasing intensity and decreasing wavelength to about 0.95 μ The shortest complete drying cycle using infrared heating was 7.0 hr as compared to 11 hr for the conventional control. Samples were evaluated for surface appearance, rehydration characteristics and organoleptic quality of cooked meat. The quality of samples produced with infrared radiation of short wavelengths predominantly at about 1 μ was judged to be similar to that obtained with conventional heating.