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Effects of Vacuum and Atmospheric Freeze‐Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples
Author(s) -
BOEHOCANSEY OSEI
Publication year - 1984
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.1365-2621.1984.tb12820.x
Subject(s) - flesh , shrimp , freeze drying , atmospheric pressure , shrinkage , atmospheric air , food science , chemistry , quality (philosophy) , environmental science , chromatography , biology , materials science , fishery , meteorology , composite material , atmospheric sciences , physics , quantum mechanics
To assess a technique of freeze‐drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze‐dried by the conventional method in vacua, was compared to that of the same products freeze‐dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze‐dried products are discussed.