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...) |
(No difference)
|
Revision as of 13:09, 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 |
