Difference between revisions of "Drying in meat processing"

From Efficiency Finder
Jump to: navigation, search
(New page: Back to EFFICIENCY FINDER FOR FOOD INDUSTRY It is often combined with salting and curing processes. The end product contains 3-10% humidity. *;Applications: Drie...)
 
Line 1: Line 1:
 
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]]
 
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]]
 +
  
 
It is often combined with salting and curing processes. The end product contains 3-10% humidity.
 
It is often combined with salting and curing processes. The end product contains 3-10% humidity.
 +
  
 
*;Applications:  
 
*;Applications:  
  
 
Dried meat, minced meat
 
Dried meat, minced meat
 +
  
 
*;Typical parameters of the process:
 
*;Typical parameters of the process:

Revision as of 12:09, 18 March 2011

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