Key composition optimization of meat processed protein source by vacuum freeze-drying technology

文献类型： 外文期刊

第一作者： Ma, Yan

作者： Ma, Yan;Zhang, Qi;Wu, Xingzhuang;Giovanni, Vigna;Meng, Xianjun

作者机构：

关键词： Ham; Tenderloin; Vacuum freeze-dry; Processing; Optimization

期刊名称：SAUDI JOURNAL OF BIOLOGICAL SCIENCES （ 影响因子：4.219； 五年影响因子：4.432 ）

ISSN： 1319-562X

年卷期： 2018 年 25 卷 4 期

页码：

收录情况： SCI

摘要： Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technology in the field of drying technology is involved, it is also a method of the most complex drying equipment, the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development. The freeze-drying process of Chinese style ham and western Germany fruit tree tenderloin is studied in this paper, their eutectic point, melting point and collapse temperature, freeze-drying curve and its heat and mass transfer characteristics are got, then the precool temperature and the highest limiting temperature of sublimation interface are determined. The effect of system pressure on freeze-dried rate in freeze-drying process is discussed, and the method of regulating pressure circularly is determined. (C) 2018 Production and hosting by Elsevier B.V. on behalf of King Saud University.

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