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FOOD DRYING AT A CONTROLLED FREEZING POINT.

[In Japanese. / En japonais.]

Author(s) : YAMANE A.

Type of article: Article

Summary

A NEW DEHYDRATION METHOD FOR FOODS HAS BEEN DEVELOPED WHERE RAW OR LIVE SUBSTANCES ARE DEHYDRATED WITHOUT BEING FROZEN, BELOW 273 K (0 DEG C), BUT ABOVE THEIR FREEZING POINTS. THIS NEW DEHYDRATION METHOD IS, HOWEVER, LONGER THAN THE CONVENTIONAL METHOD. IT WAS OBSERVED THAT FOODS HAVE CRITICAL MOISTURE CONTENTS AT WHICH CELLULAR DAMAGE OCCURS, DEPENDING ON THE TYPE OF FOODS. THE NEW METHOD WAS USED TO DEHYDRATE VEGETABLES, FISH AND NOODLES WHICH RETAINED THEIR INITIAL FLAVOUR AND COLOUR IN COMPARISON TO FRESHLY HARVESTED, OR PREPARED PRODUCTS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1485
  • Languages: Japanese
  • Source: Refrigeration - vol. 59 - n. 678
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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