Difference between revisions of "Drying in meat processing"
From Efficiency Finder
(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...) |
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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. | ||
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*;Applications: | *;Applications: | ||
Dried meat, minced meat | Dried meat, minced meat | ||
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*;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 |