Drying in meat processing
From Efficiency Finder
Revision as of 13:10, 18 March 2011 by Breka (Talk | contribs) (Protected "Drying in meat processing" [edit=autoconfirmed:move=autoconfirmed])
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
It is often combined with salting and curing processes. The end product contains 3-10% humidity.
- Applications
Dried meat, minced meat
- Typical parameters of the process
Meat | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
Meat | 40-60 |