Drying in meat processing
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Revision as of 12:09, 18 March 2011 by Breka (Talk | contribs) (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...)
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 |