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INVESTIGATION ON FREEZING VELOCITY OF RAW BEEF INTENDED FOR FREEZE-DRYING.

Author(s) : TSVETKOV T.

Summary

FINAL PRODUCT QUALITY AFTER FREEZE-DRYING DEPENDS ON NUMBER OF FACTORS: QUALITY OF START PRODUCT, TECHNOLOGY OF TREATMENT, FREEZING VELOCITY, CONTROL PARAMETERS DURING FREEZE-DRYING, CONDITIONS OF STORAGE, ETC. THE INFLUENCE OF FREEZING RATE ON SPECIFIC SURFACE AREA, PORE DISTRIBUTION, DURATION OF FREEZE-DRYING, MONOLAYER WATER COVERAGE, AND HEAT OF ADSORPTION HAVE BEEN INVESTIGATED. HEAT OF SORPTION DETERMINES NOT ONLY THE VALUE OF HEAT NEEDED FOR DESORPTION OR ADSORPTION BUT COULD PROVIDE ESSENTIAL DIRECTIONS TO MORE RATIONAL PROCESSING BY FREEZE-DRYING, AND HIGHLIGHT THE INTERNAL MICROSTRUCTURE OF FOODSTUFFS, WHICH PLAY A MI T C. B.

Details

  • Original title: INVESTIGATION ON FREEZING VELOCITY OF RAW BEEF INTENDED FOR FREEZE-DRYING.
  • Record ID : 1989-0385
  • Languages: English
  • Publication date: 1987/08/02
  • Source: Source: Proc. 3rd natl. Sch. Cryobiol. Freeze-drying, Sofia
    263-268; 2 fig.; 5 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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