AEROSOL FORMATION DURING THE MICROWAVE FREEZE DEHYDRATION OF BEEF

被引：14

作者：

ARSEM, HB

MA, YH

机构：

[1] Worcester Polytechnic Inst,, Worcester, MA, USA, Worcester Polytechnic Inst, Worcester, MA, USA

来源：

BIOTECHNOLOGY PROGRESS | 1985年 / 1卷 / 02期

关键词：

AEROSOLS - DRYING - Low Temperature - MICROWAVE DEVICES;

D O I：

10.1002/btpr.5420010207

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Data are obtained from the combined microwave and radiant freeze drying of beef steaks. Causes for the high drying rates are explained by the entrainment of solid ice crystals in the vapor during the low pressure drying. The effects of solid entrainment on dehydration rate and product quality are discussed in terms of the loss of intercellular salts and proteins and tearing of muscle fibers caused by high vapor velocity.

引用

页码：104 / 110

页数：7

共 13 条

[1]

ARSEM HB, 1979, MICROWAVE FREEZE DRY

[2]

BROCKMANN MC, 1970, CHEM ENG PROGR S SER, V66, P53

[3]

COPSON DA, 1957, FOOD RES, V22, P402

[4]

Flosdorf E. W., 1949, FREEZE DRYING

[5]

FRANK DF, 1966, J FD SCI, V31, P196

[6]

HOOVER NW, 1966, FOOD TECHN, V20, P107

[7]

JACKSON S, 1962, AGR ENG, V43, P78

[8]

LUIKOV AV, 1968, HEAT MASS TRANSFER F

[9] FREEZE DEHYDRATION BY MICROWAVE-ENERGY .1. THEORETICAL INVESTIGATION [J].

MA, YH ;

PELTRE, PR .

AICHE JOURNAL, 1975, 21 (02) :335-344

[10]

MA YH, 1982, DRYING 82, P196

← 1 2 →