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Air Drying Bacon Slices to Reduce a w : An Anti‐Clostridial Alternative to Sodium Nitrite
Author(s) -
KONSTANCE R. P.,
PANZER C. C.
Publication year - 1985
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.1365-2621.1985.tb12967.x
Subject(s) - chemistry , nitrite , sodium nitrite , moisture , food science , water activity , sodium , volumetric flow rate , air temperature , water content , chromatography , meteorology , organic chemistry , thermodynamics , geotechnical engineering , nitrate , engineering , physics
Low temperature air drying studies were conducted on bacon slices to determine the practicality and effectiveness of this method for reducing water activity (a w ) as an anti‐clostridial alternative to sodium nitrite. Isotherms were developed to determine the extent of moisture removal required to achieve a w = 0.92 or lower; these levels have been found to inhibit C. botulinum . Drying to these levels of inhibition can be accomplished in approximately 1.75 hr. Drying rates are significantly affected by air temperature, air flow rate, and slice overlap. Experimental data indicate drying can be accomplished with no substantial change in product quality.