178
FREEZE—DRYING
samples, after preparation and cooking. After freeze—drying a good grade of meat can still
'
,
be distinguished from an inferior by a taste panel.
’
__
However, meat samples prepared. and freeze-dried in laboratories not properly equipped ,
for handling meat can be of very pOor quality; For instance, raw meat pieces out by hand
Î ‘ ËgË
from unfrozen meat then fnozen and dried are not typical of freeze—dried meat in appearance
and rehydrate only slowly 24. Occasionally products intended for basic research may have
_Ëi ‘ ; Â
been prepared in such a fashion which accounts perhaps for the reason why some of the
published laboratory studies give the impression that freeze-drying of foodstuifs is more
'
diîcult and less useful than is found in practice.
Finally, it must be confessed that«much commercially freeze-dried raw meat available
is not altogether comparable to fresh meat and exhibits to a greater or lesser degree, the
typical faults listed by Kermit Bird in his paper read in Lyons in 1964 — it is tough, dry
and has a poor avour 4.
There is no reason why the factory operations of freezing, drying and packaging should
have a more deleterious e‘ect on the product than when carried out on a small scale.
—
The freezing of foodstuffs before freeze-drying was dealt with in 1964 by Professor
Kupriano‘
1“ and from his paper it is clear that regular commercial facilities can provide
satisfactory conditions for freezing.
Unless excessively high temperatures or overloading are tolerated, properly designed
commercial freeze-driers should not yield an inferior product to that produced in the
laboratory with the exception that, to ensure a reasonably short drying cycle, the slices
cannot be cut thicker than about 15 mm, The—root of the matter is, that it is not easy on
a large scale to prepare boneless steaks and chops of a uniformlygood quality suitable
for freeze—drying at a reasonable cost, and the same applies to some degree to all meat
products.
_
_
.
_
_
It is unlikely that in the
future, engineering
,_
developments will present us with
markedly improved conditions _for freezing, drying and packaging except in so far as they
are cheaper
capital {lost and more
and ,eîcientin operation.
_
,
,.
,
_
Research on the foodstu‘s themselves however can
more suitableraw material,
improvedmethodsof preparation
freeze-dryingand treatment after
This approachis
promising one to
quality, lower costs and additional
applications for freŒe-driedmeats. The=eldofdevelopment can extend from fundamental
biochemical
androtçin to the technology of blending
ingredients _111 suitable
are
to =be,_claried
nately,
andgmoreÏan
the opportunities
for discussion and technical publiCations become fewer…
……
_,
-
__
_
,
THE DEVELOPMENT OF FREEZE-DRYÏNG EQUIPMENT FOR”. M‘EATÎîm
'
u
î—.a‘:'" :
AN THER F@DS
’,
‘
_
North American equipment. 'The‘productds mean easy one
iit
'
fmefzig;ïœedoŒ
pump=d0Wng:âànduoperaüngpressures
,
;
FREEZE—DRYING
samples, after preparation and cooking. After freeze—drying a good grade of meat can still
'
,
be distinguished from an inferior by a taste panel.
’
__
However, meat samples prepared. and freeze-dried in laboratories not properly equipped ,
for handling meat can be of very pOor quality; For instance, raw meat pieces out by hand
Î ‘ ËgË
from unfrozen meat then fnozen and dried are not typical of freeze—dried meat in appearance
and rehydrate only slowly 24. Occasionally products intended for basic research may have
_Ëi ‘ ; Â
been prepared in such a fashion which accounts perhaps for the reason why some of the
published laboratory studies give the impression that freeze-drying of foodstuifs is more
'
diîcult and less useful than is found in practice.
Finally, it must be confessed that«much commercially freeze-dried raw meat available
is not altogether comparable to fresh meat and exhibits to a greater or lesser degree, the
typical faults listed by Kermit Bird in his paper read in Lyons in 1964 — it is tough, dry
and has a poor avour 4.
There is no reason why the factory operations of freezing, drying and packaging should
have a more deleterious e‘ect on the product than when carried out on a small scale.
—
The freezing of foodstuffs before freeze-drying was dealt with in 1964 by Professor
Kupriano‘
1“ and from his paper it is clear that regular commercial facilities can provide
satisfactory conditions for freezing.
Unless excessively high temperatures or overloading are tolerated, properly designed
commercial freeze-driers should not yield an inferior product to that produced in the
laboratory with the exception that, to ensure a reasonably short drying cycle, the slices
cannot be cut thicker than about 15 mm, The—root of the matter is, that it is not easy on
a large scale to prepare boneless steaks and chops of a uniformlygood quality suitable
for freeze—drying at a reasonable cost, and the same applies to some degree to all meat
products.
_
_
.
_
_
It is unlikely that in the
future, engineering
,_
developments will present us with
markedly improved conditions _for freezing, drying and packaging except in so far as they
are cheaper
capital {lost and more
and ,eîcientin operation.
_
,
,.
,
_
Research on the foodstu‘s themselves however can
more suitableraw material,
improvedmethodsof preparation
freeze-dryingand treatment after
This approachis
promising one to
quality, lower costs and additional
applications for freŒe-driedmeats. The=eldofdevelopment can extend from fundamental
biochemical
androtçin to the technology of blending
ingredients _111 suitable
are
to =be,_claried
nately,
andgmoreÏan
the opportunities
for discussion and technical publiCations become fewer…
……
_,
-
__
_
,
THE DEVELOPMENT OF FREEZE-DRYÏNG EQUIPMENT FOR”. M‘EATÎîm
'
u
î—.a‘:'" :
AN THER F@DS
’,
‘
_
North American equipment. 'The‘productds mean easy one
iit
'
fmefzig;ïœedoŒ
pump=d0Wng:âànduoperaüngpressures
,
;