Low temperature high velocity drying (LTHV) applications in muscle foods
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Nova Science Publishers, Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main objective of this chapter investigates the cold air drying characteristics and effects on muscle food product quality. For this purpose, single layer drying with low temperature and high velocity (LTHV) is applied in different muscle food samples. In this regard, ~200g each of the fish samples in experimental study is used and the following experimental parameters are taken into consideration: cold salting (Cb), liquid smoking (Ls), drying temperatures (4 and/or 20°C), cold air velocity (7m/s) and relative humidity (~35-60%) for muscle food samples. Based on the experiments, weight loss, dimensionless mass loss, final moisture content, drying rate, drying time, and the best drying temperature are determined. In addition, mass shrinkage, total volatile nitrogen, thiobarbituric acid, free fatty acids, and microbiological quality were investigated. Consequently, the best drying air temperature was selected as 4°C because the fish samples had the best quality. It is suggested that LTHV method be applied to preserve the muscle food quality during the production and storage cycle. © 2011 Nova Science Publishers, Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Cold drying, Cold smoking, Drying, Food quality, Smoking
Kaynak
Food Quality: Control, Analysis and Consumer Concerns
WoS Q Değeri
Scopus Q Değeri
N/A
