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FREEZE-DRYING OF MEAT PRODUCTS WITH ADDITION OF PROTEINS.

[In Russian. / En russe.]

Author(s) : SEMENOV G. V.

Type of article: Article

Summary

THE OBJECT OF THE STUDY IS TO DETERMINE THE FREEZING AND FREEZE-DRYING TEMPERATURES TO OBTAIN A DRY PRODUCT OF A GIVEN QUALITY ; IT ALSO COMPARES THE DRYING INTENSITY AND DURATION OF MINCED MEAT. A RELATIONSHIP IS ESTABLISHED BETWEEN THE PROPORTION OF WATER SEPARATED BY FREEZING AND THE TEMPERATURE OF THE MINCE, WITH AND WITHOUT ADDITION OF PROTEINS ; THE RELATION BETWEEN THE PERCENTAGE OF WATER AND THE DRYING TIME (WITH AND WITHOUT ADDITION OF PROTEINS), IS ALSO EME. THE MEAN DRYING TIME WAS CALCULATED FROM THE EXPERIMENTAL RESULTS. IN CONCLUSION THE ORGANOLEPTIC QUALITIES OF THE PRODUCTS, HEAT TREATMENTTEMPERATURE AND ELECTRICITY CONSUMPTION, ARE GIVEN. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-0858
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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