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APPLICATIONS OF MICROWAVE AND RADIANT ENERGIES FOR FREEZE DEHYDRATION OF MEATS.

Author(s) : ARSEM H., SHULTS G. W., TUOMY J. M.

Summary

MATHEMATICAL AND COMPUTER MODEL SYSTEMS HAVE BEEN DEVELOPED FOR THE APPLICATION OF MICROWAVE ENERGY DURING THE FREEZE DEHYDRATION PROCESS. PROCESSING PARAMETERS HAVE BEEN ESTABLISHED EXPERIMENTALLY FOR A NUMBER OF MEAT PRODUCTS; I.E., BEEF STEAKS, GROUND BEEF, AND COMBINATION MEAT ITEMS. DRYING TIME WAS SIGNIFICANTLY REDUCED FROM 12 TO 15 HOURS WITH CONVENTIONAL DRYING TO 5 HOURS WITH THE MICROWAVE-RADIANT HEAT SYSTEM. A SIGNIFICANT FINDING OF THESE STUDIES WAS THE MULTI-COMPONENT SUBLIMATION PROCESS; I.E., ENTRAINMENT OF ICE CRYSTAL IN THE WATER VAPOR FLUX. WHEN DRYING IN A LOW PRESSURE ENVIRONMENT, THE FROZEN ICE CORE IS NOT TOTALLY SUBLIMATED BUT IS REMOVED FROM THE PRODUCT AS A FINE DUST OF ICE CRYSTALS. THIS RESULTS IN AN ACCELERATION IN DEHYDRATION AND REDUCES THE ENERGY BY 25 PERCENT. THE SENSORY QUALITY OF THE BEEF STEAKS DRIED WITH THE MICROWAVE SYSTEM WAS SUPERIOR OR EQUAL TO STEAKS DRIED IN CONVENTIONAL SYSTEMS.

Details

  • Original title: APPLICATIONS OF MICROWAVE AND RADIANT ENERGIES FOR FREEZE DEHYDRATION OF MEATS.
  • Record ID : 1982-0675
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 1; E-21; 245-247; 6 fig.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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