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MEASUREMENT OF TEXTURE PARAMETERS OF FREEZE‐DRIED BEEF *
Author(s) -
REIDY G. A.,
HELDMAN D. R.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00625.x
Subject(s) - chewiness , texture (cosmology) , freeze drying , materials science , water activity , composite material , metallurgy , food science , chemistry , water content , chromatography , engineering , geotechnical engineering , artificial intelligence , computer science , image (mathematics)
A modified texture profile analysis with the Instron Universal Testing Apparatus was used to measure hardness and chewiness of precooked freeze‐dried beef cubes in order to determine the influence of processing and reconditioning. Two different plate temperatures were used during freeze‐drying, and the resulting product was reconditioned at four different water activities in addition to the dry and fully rehydrated product. Reconditioning temperatures of 52, 70, and 100°F were investigated. The results revealed that the hardness and chewiness values were the highest at water activities of 0.4 to 0.6 and with the product freeze‐dried at a plate temperature of 105°F. The influence of reconditioning temperature was inconsistent, apparently due to an interaction between the water activity and the plate temperature.