Accession Number:

AD0722623

Title:

Maximum Allowable Temperatures for the Sublimation Drying of Cooked Fowl,

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s):

Report Date:

1970-09-28

Pagination or Media Count:

6.0

Abstract:

Sublimation drying of chicken meat was studied using two-sided radiant heat with a maximum allowable temperature of 80C at the end of the drying cycle, and considerably shortened the process in comparison to drying raw meat. Author

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE