摘要:

ABSTRACTA critical review of recent work in microwave freeze drying of food products is presented. This is followed by a general evaluation and recommendation for future work. The major technical problems that would prevent commercial use of microwave freeze drying have been solved. Economic studies show that processing costs for microwave freeze drying are lower than the costs for conventional freeze drying. Thus there has been adequate research and development for commercialization. A discussion is presented for improving the transfer of technology to aid commercialization. Recommendations are made for additional research and development.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00632.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTThe effect of processing variables, such as total solids, atomization pressure and inlet drying air temperature, on the retention of free fatty acids (FFA) in Cheddar cheese during spray drying was investigated. A cheese homogenate was prepared with minimum heat treatment and spray dried at a feed temperature of approximately 43°C. The retention of FFA increased with molecular weight under all drying conditions. In the absence of emulsifying salts, a lower total solids content in the homogenate fed to the dryer increased the retention of FFA. For example, the maximum retention of butyric acid at 30% T.S. and at 4% T.S. was about 60% and 35%, respectively. In addition, higher atomization pressures and higher inlet drying air temperatures decreased the retention of FFA. Emulsifying salts were effective, especially at 40% T.S., in increasing the retention of FFA. These results could be predicted from the selective diffusion theory of the retention of volatile compounds

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00633.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTThe effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00634.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

Book Reviewed in this Article:Principles of Food Packaging, Second Edition, Stanley Sacharow and Roger C. Griffin, Jr.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00635.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1980.tb00636.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY