Freeze-drying of cooked beef-some effects of freezing rate and freezing method

Autor:	Nils Bengtsson
Rok vydání:	2007
Předmět:	Freeze-drying Chemistry Water uptake food and beverages Food science Raw meat Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 2:365-369
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1967.tb01359.x
Popis:	Summary. Results are given from comparative freeze-drying experiments studying the effects of freezing rate and of so-called thermal treatment on drying rate, water uptake and general quality of freeze-dried cooked beef. Unlike raw meat, cooked beef appeared to be little affected by freezing rate in connection with freeze-drying, except for markedly poorer appearance in the dried condition for the very slowly frozen product. Thermal treatment seemed to have no positive effect on drying rate or quality.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2a8fd3b5a97c2637c612fb25be9a6488 https://doi.org/10.1111/j.1365-2621.1967.tb01359.x Zobrazit plný text záznamu Plný text