Difference between revisions of "Drying in meat processing"
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Revision as of 19:07, 28 November 2014
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
- Case studies
- Berger
- Typical parameters of the process
| Meat | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
| Meat | 40-60 |
