Factors Affecting the Drying, Stability, and Rehydration of Freeze-Dried Chicken Meat
نویسندگان
چکیده
منابع مشابه
Rehydration kinetics of freeze-dried carrots
a Laboratory of Biophysics and Wageningen NMR Centre, Department of Agrotechnology & Food Sciences, Wageningen University, Dreijenlaan 3, P.O. Box 8128, NL-6700 ET Wageningen, The Netherlands b Unilever Research and Development Vlaardingen, Olivier van Noortlaan, P.O. Box 114, NL-3130 AC Vlaardingen, The Netherlands c Quantitative Imaging Group, Department of Imaging Science & Technology, Delft...
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Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and at 50, 85, and 100 C for 10 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, ...
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Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoi...
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sorption isotherm and thermal properties of powders were used for determining stability during storage. garlic slices with 2 mm thickness were dried, using two methods of freeze and cabinet drying. the results showed that, the density, loss of pyruvate and color changes of the freeze dried powder were less than those of the cabinet dried powder. sorption isotherm curves of the both garlic powde...
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The avocado is a tropical fruit whose nutritional value is due mainly to its high lipid content. The aim of this work was to evaluate the rehydration of freeze-dried avocado (variety Collinson) powder and slices. The rehydration kinetics was determined using an experimental apparatus that monitored the volume of water absorbed by the sample with the time. Peleg and Weibull equations were used t...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1973
ISSN: 0032-5791
DOI: 10.3382/ps.0520784