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Key composition optimization of meat processed protein source by vacuum freeze-drying technology.

Yan Ma1, Xingzhuang Wu2, Qi Zhang1

  • 1Center of Experiment Teaching, Shenyang Normal University, Shenyang 110034, China.

Saudi Journal of Biological Sciences
|May 10, 2018
PubMed
Summary

Vacuum freeze-drying offers superior food preservation with minimal nutrient loss. This study optimizes the freeze-drying process for ham and pork, determining key parameters for efficient and high-quality results.

Keywords:
HamOptimizationProcessingTenderloinVacuum freeze-dry

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Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Materials Science

Background:

  • Vacuum freeze-drying is an advanced, albeit complex and costly, drying technology.
  • Freeze-dried foods exhibit excellent rehydration properties, nutrient retention, and long-term stability.
  • This method is at the forefront of drying technology research and development.

Purpose of the Study:

  • To investigate the freeze-drying process for Chinese style ham and Western Germany fruit tree tenderloin.
  • To determine critical thermal properties such as eutectic point, melting point, and collapse temperature.
  • To analyze heat and mass transfer characteristics and optimize freeze-drying parameters.

Main Methods:

  • Experimental determination of eutectic point, melting point, and collapse temperature.
  • Analysis of freeze-drying curves and heat/mass transfer.
  • Investigation of system pressure effects on freeze-drying rate.
  • Development of a circular pressure regulation method.

Main Results:

  • Characterization of freeze-drying curves and heat/mass transfer for ham and tenderloin.
  • Determination of optimal precooling temperature and sublimation interface temperature.
  • Identification of system pressure as a key factor influencing freeze-drying rate.
  • Establishment of a pressure regulation strategy for enhanced efficiency.

Conclusions:

  • The study provides crucial data for optimizing vacuum freeze-drying of specific meat products.
  • Understanding thermal properties and process parameters is essential for high-quality freeze-dried foods.
  • System pressure modulation offers a viable method to control and improve the freeze-drying rate.