Difference between revisions of "Drying in meat processing"

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Revision as of 12:10, 18 March 2011

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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


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