Procedures to Minimize Mechanical Damage to Freeze-Dried Foods

Abstract

The objective of the studies reported herein was to develop procedures principally to minimize mechanical breakage during handling and transport, while retaining or improving other quality characteristics of ten meat/seafood products. The effects of freezing rate prior to freeze drying, dehydration parameters, and various food grade additives were evaluated. Formulations have been developed which result in the products which are mechanically stable and exhibit superior texture, rehydration and organoleptic qualities. The major advance discovered in this study has been the effectiveness of salt soluble meat proteins, dispersed by an optional incorporation of phosphates, as binder for the meat tissues, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and in some cases by wheat gluten and meat emulsion.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1975
Accession Number
ADA029053

Entities

People

  • Edward Seltzer
  • Shri C. Sharma

Organizations

  • Rutgers University Department of Food Science

Tags

Communities of Interest

  • Cyber

DTIC Thesaurus Topics

  • Birds
  • Chemistry
  • Crystal Structure
  • Dehydrated Foods
  • Dehydration
  • Drop Tests
  • Fish
  • Freeze Dried Foods
  • Freeze Drying
  • Materials
  • Mechanics
  • New Brunswick
  • Packaging
  • Particle Size
  • Particles
  • Sodium Compounds
  • Standards

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Surface Coatings Technology.
  • Systems Analysis and Design