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Abstract
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Article Information:
Study on Freeze-drying Process of Frozen Poached Meatballs
Wanren Chen, Hua Li and Xiang Gui
Corresponding Author: Hua Li
Submitted: December 26, 2014
Accepted: January 27, 2015
Published: May 10, 2015 |
Abstract:
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In this study, the technology of freeze-drying of poached meatballs was studied. Also, the effect of the pre-freezing time, drying temperature and the loadage of per unit on drying rate and rehydration ratio was investigated. the technological conditions of freeze-drying of poached meatballs and the parameters of the industrial process have been optimized by orthogonal tests. The results shows that the optimical conditions of freeze-drying poached meatballs are: pre-freezing temperature is -60C, pre-freezing time is 4 h, drying temperature is 45C and the loadage of per unit is 320 kg/m2.
Key words: Freeze-drying, poached meatballs, rehydration ratio, technological conditions, , ,
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Cite this Reference:
Wanren Chen, Hua Li and Xiang Gui, . Study on Freeze-drying Process of Frozen Poached Meatballs. Research Journal of Applied Sciences, Engineering and Technology, (1): 72-78.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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