Effect of Freeze-Drying Conditions on the Quality of Raw Pork
ARMY NATICK LABS MA FOOD LAB
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Raw pork chops were freeze-dried using platen temperatures of 100, 125, 150 and 175F with radiant heat and dehydrator pressures of 0.5, 1.0, 1.5 and 2.0 inches of mercury. The dried products were canned under atmospheric pressure and stored at 40, 70, and 100F with withdrawals at 2, 4, 8 and 16 weeks. Oxygen uptake, rehydration ratios and the differences between the penetrometer readings jon the raw chop and the same chop after processing, storage and cooking were determined. Analysis of variance indicated that the dehydrator pressure X platen temperature interaction and either the pressure or the temperature had statistically significant effects on the oxygen uptake, rehydration ratios and tenderness penetrometer values. In general, these effects were small in comparison with those resulting from storage temperature and time. However, they must be considered in the overall quality of freeze- dried raw pork. Except for the rehydration ratio, the direction of the better quality was with lower dehydrator pressures and platen temperatures.
- Food, Food Service and Nutrition