Download or read book METHODS FOR THE RECONSTITUTION OF FREEZE DRIED MEATS written by and published by . This book was released on 1962 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Precooked sliced beef, sliced pork, and ground beef were freeze-dried from eight to sixteen h Various factors as internal temperature of precooking, grade of meat, prefreezing temperatures and freeze-drying cycles were considered. Both radiant heat and plate contact methods were utilized with the best results obtained with the radiant heat principle. Rehydration studies indicated the differences in moisture levels regained with the use of different temperature levels of rehydrating fluids. Rehydration in a solution of 0.5% tripolysodium phosphate at 72 F. results in a higher per cent moisture regained than whole slices in water at 72 F. The rehydratability of stored samples regardless of storage temperatures were significantly reduced.

Download or read book Methods for Reconstitution of Freeze Dried Meats written by and published by . This book was released on 1963 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freeze Drying of Food Products written by Roji Balaji Waghmare and published by John Wiley & Sons. This book was released on 2024-04-08 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Download or read book Freeze drying of Foods written by Geraldine Antoinette Corridon and published by . This book was released on 1963 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ultimate Guide to Freeze Drying written by Carr Nuncio Summers and published by Independently Published. This book was released on 2023-03-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze drying, also known as lyophilization, is a food preservation method that involves removing the water content from food through a process of sublimation. This method allows for the preservation of the taste, texture, and nutritional value of the food while extending its shelf life for long periods of time. A cookbook on freeze drying would likely contain information on the equipment and techniques needed to successfully freeze dry various types of food, as well as recipes and suggestions for meals and snacks that can be prepared using freeze-dried ingredients. The cookbook might include tips on how to rehydrate and use freeze-dried foods in recipes, as well as advice on storage and shelf life of freeze-dried ingredients. Some recipe examples that might be found in a freeze drying cookbook could include freeze-dried fruits and vegetables for use in smoothies, soups, and stews, freeze-dried meats and proteins for use in trail mixes, jerky, and savory dishes, and freeze-dried dairy products for use in baking and desserts. The cookbook may also contain information on how to customize freeze-drying recipes to suit personal tastes and dietary restrictions, as well as advice on using freeze-drying as a sustainable and cost-effective food preservation method. Overall, a freeze-drying cookbook would be a valuable resource for anyone interested in learning how to preserve and cook with freeze-dried ingredients.

Download or read book Selected Writings on Freeze drying of Foods written by Kermit Bird and published by . This book was released on 1964 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book U S Government Research Reports written by and published by . This book was released on 1963 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Technical Abstract Bulletin written by Defense Documentation Center (U.S.) and published by . This book was released on 1964 with total page 1148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freeze drying of Foods for the Armed Services written by J. M. Tuomy and published by . This book was released on 1970 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report reviews the development and use of freeze-dried food products for the Armed Services. It covers the various products and ration systems that have been developed, the basic parameters of freeze-drying and freeze-dried foods, commercial freeze-drying facilities, compression of freeze-dried foods, and development of freeze-dried foods for astronaut feeding. The report is non-technical and includes a selected bibliography for persons wishing to go more deeply into the technical aspects of freeze-drying. (Author).

Download or read book The Accelerated Freeze drying AFD Method of Food Preservation written by Great Britain. Ministry of Agriculture, Fisheries and Food and published by . This book was released on 1961 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Commercial Fisheries Abstracts written by and published by . This book was released on 1964 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Lawrie s Meat Science written by R. A. Lawrie and published by Woodhead Publishing. This book was released on 2014-01-23 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry

Download or read book Spray Freeze Drying of Foods and Bioproducts written by S. Padma Ishwarya and published by CRC Press. This book was released on 2022-04-19 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.

Download or read book The Easy Freeze Drying Guide for Absolute Beginners written by Jayleen Haas and published by Independently Published. This book was released on 2024-07-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you tired of wasting food and money due to spoilage? Do you dream of a simpler, more effective way to preserve your favorite foods while saving time and resources? Or are you eager to explore original recipes that make your meals both delicious and long-lasting? Freeze-drying is a revolutionary method that can keep your foods fresh, nutritious, and delicious for years. Yet, many are not using this powerful technique to its full potential. Packed with easy-to-follow instructions and innovative recipes, "The Easy Freeze Drying Guide for Absolute Beginners" provides a comprehensive roadmap to mastering this game-changing food preservation method. Whether you have a large family to feed or enjoy buying in bulk to save money, you'll discover how to effortlessly extend the shelf life of your food and reduce waste. Here's just a taste of what you'll discover inside: - Step-by-Step Instructions: Detailed, beginner-friendly guidance to master every aspect of the freeze- drying process, ensuring perfect results from your very first batch. Expert Advice on Equipment: Comprehensive tips on selecting the right freeze dryer for your needs and how to set it up for optimal performance, tailored to both small and large households. - Food Preparation Tips: In-depth methods for preparing and freeze-drying a wide variety of foods, from juicy fruits and crisp vegetables to savory meats and creamy dairy products. - Proven Packaging Methods: Strategies for packaging and storing your freeze-dried foods to maintain their quality, taste, and nutritional value for long-term use, including vacuum sealing and proper storage techniques. - Innovative Recipes: A collection of original, easy-to-follow recipes that transform freeze-dried ingredients into mouthwatering meals, snacks, and desserts that your family will love. - Troubleshooting Tips: Practical solutions to common issues and challenges faced during the freeze- drying process, helping you to ensure success and avoid frustration. - Time and Money-Saving Guidance: Expert advice on how to save time and reduce food waste by making the most of bulk purchases and efficiently managing your pantry with freeze-dried foods. Imagine effortlessly preserving your pantry essentials and enjoying the peace of mind that comes with knowing your food will last. How would your life change if you could save money, reduce waste, and prepare for any situation with confidence? This all-in-one guide arms readers with the knowledge and techniques to make this dream a reality. Are you ready to revolutionize your food preservation and enjoy delicious, long-lasting meals? Then scroll up and grab your copy today to get started!

Download or read book Food Industries Manual written by M.D. Ranken and published by Springer Science & Business Media. This book was released on 1997-02-28 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.

Download or read book The Complete Book on Fruits Vegetables and Food Processing written by Dr. H. Panda and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2013-10-02 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables. 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Download or read book Statistical Methods for Food Science written by John A. Bower and published by John Wiley & Sons. This book was released on 2013-06-21 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This second edition of Statistical Methods for Food Science provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands-on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Check it out now by visiting www.wiley.com/go/bower/statistical or by scanning the QR code below.