Premium
SOME EFFECTS OF SELECTED PLASTICIZING AGENTS ON THE REVERSIBLE COMPRESSION OF FREEZE‐DRIED COOKED BEEF CUBES
Author(s) -
MORGAN J. P.,
FARKAS D. F.
Publication year - 1978
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.1365-2621.1978.tb15252.x
Subject(s) - plasticizer , flavor , moisture , food science , chemistry , compression (physics) , ethanol , texture (cosmology) , materials science , chemical engineering , organic chemistry , composite material , image (mathematics) , artificial intelligence , computer science , engineering
Ethanol (95%) and glycerin were found to plasticize freeze‐dried cubes of beef for reversible compression. Both are easily applied and plasticization appears to be rapid and effective. Appearance and texture of the reconstituted, compressed product compared favorably with that of noncompressed product and product plasticized by partial rehydration to 10% moisture; however, the glycerin and ethanol treatments gave a slight off‐flavor. Vegetable oil and trichlorofluoromethane did not provide adequate plasticization. Polar liquids appear to be required for plasticization of dried beef for compression.