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 -60C, pre-freezing time is 4 h, drying temperature is 45C 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.

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The authors have no competing interests.