188
FREEZE-DRYING
procedures and addition of preservatives have not‘been found to inuence the storage —
life of ham 1.
The value of spraying the dried meat With non—aqueous solutions of antioxidants br
blending With fat—antioxidant mixtures has been studiedbut results are not available. Use
_
of
this fashion may contravene
and Drug Regulations in many
countries.
_
,
…
As blends of freeze—dried and regular dehydrated foods are of increasing importance,
SalwinŸs
17 studies on the transfer. of moisture between ingredients, the importance ;; of
moiSture-vapour pressure measurements and the idea that thereis an optimum moisture
content which is not necessarily a minimum, are, of considerable interest.
…
.
;,
-.
»
,
.
CONCLUSION
:
…
In this
particular ideas have been erphasised :
-
:1. Although
may—improve in the future,
the
and the inuencemn
quality Will be much as it
'
r;ÎÎ
ÎS HOW.
.
“:
,
g
-
in cost;
inacceptabitÿ° and increased applications Will
more likelÿ‘ï
Ï-meat and'_on= methods‘of preparation for drying “and
'
…fî;1
i" E,
‘;î‘ïjx‘. _‘
'
,
'
"
,
careful ‘-chôice
,
This is not tô
or “l0W grade meat
delibèraæly
suggest‘howeVer;‘that the drying oper‘à0n’
be regarded “simplÿ’as” one
a‘ series of Operations? starting-“With the Choice of meat °ànd
ending * With
.
reconstitution for” eating;
to“ E=ï-aChie'v'e ma>mum ‘ acéeptability
: "Other operations might fin‘clud"e :'meChanical
eur—ing, coomng,
“.
addition of avours, chelating agents or stabilizers
of teXt—ufè'äñd
'
blendig”WÏth otheringredients
'
‘
? There—are
applied—"'teCh‘nology,‘ :; deSîÏäblè
characteristics can be acquired and an improved 1ever îcîf f‘acceptability
“ attain‘ed;
*
Fromtlns Î"p'oi‘mi‘ of'—fVië;Œcansee
as:
methodîl‘of
,
preservatronformeat
:
“
‘
REFERENCES
-
‘—
—
‘
0fPïew°kedffæzedrædhamF°°dTœhn°ïogy 14813
,
’
j
'
7MSCÏEÜSSWFGOdReSGMCh,J9,557
_