Maximum Allowable Temperatures for the Sublimation Drying of Cooked Fowl,

Abstract

Sublimation drying of chicken meat was studied using two-sided radiant heat with a maximum allowable temperature of 80C at the end of the drying cycle, and considerably shortened the process in comparison to drying raw meat. (Author)

Document Details

Document Type
Technical Report
Publication Date
Sep 28, 1970
Accession Number
AD0722623

Entities

People

  • L. Sh. Memetova

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Birds
  • Critical Temperature
  • Energy
  • Glass Transition Temperature
  • Heat Energy
  • Sublimation
  • Transition Temperature

Fields of Study

  • Agricultural and Food sciences

Readers

  • Applied Combinatorial Optimization and Logic Circuit Design.
  • Gender and Food Studies
  • Thermal Physics or Thermal Science.