Establishing of Optimal Technological Conditions for Freeze-drying Process of Beef

Abstract

Abstract: The freeze-drying process of cooked beef was studied in the paper, and the freeze-drying technology for cooked beef slice was obtained. The freezing time and terminal freezing temperature were calculated. The model of heat-transfer and mass- transfer was established, and the academic drying time was calculated through the model. The comparison between calculation and experiment values was discussed. The effects of the raw materials, freezing rate, pressure of drying room, sublimation temperature, the temperature and pressure of catching water machine on the quality of the products were discussed. The optimum freeze-drying technology of cooked beef was: freeze time 3h, terminal freezing temperature -24℃, pressure of drying room 60 Pa ,temperature and pressure of catching water machines -40～-50℃ and 45Pa, respectively and freeze-drying time 4h.

Key words: beef, freeze-drying, optimization of process, technology

LUO Rui-Ming, ZHOU Guang-Hong, BAI Jie, LIU Shan-Shan. Establishing of Optimal Technological Conditions for Freeze-drying Process of Beef[J]. FOOD SCIENCE, 2005, 26(11): 163-168.

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Establishing of Optimal Technological Conditions for Freeze-drying Process of Beef

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