Research Article | OPEN ACCESS
Study on Freeze-drying Process of Frozen Poached Meatballs
Wanren Chen, Hua Li and Xiang Gui
School of Chemical Engineering and Energy, Zhengzhou University, Zhengzhou, 450001, China
Research Journal of Applied Sciences, Engineering and Technology 2015 1:72-78
Received: December 26, 2014 | Accepted: January 27, 2015 | Published: May 10, 2015
Abstract
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.
Keywords:
Freeze-drying, poached meatballs, rehydration ratio, technological conditions,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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