Freeze-drying of Atlantic Cod Steaks
A preliminary study was made of the freeze-drying of steaks 6–18 mm thick, at sample temperatures from 38 to 98 C and under total dryer pressures from 20 to 2000 μ, from pre- and postrigor, quick- and slow-frozen cod. The drying time varied directly with the thickness, inversely with the temperature...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1967
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f67-122 http://www.nrcresearchpress.com/doi/pdf/10.1139/f67-122 |
| Summary: | A preliminary study was made of the freeze-drying of steaks 6–18 mm thick, at sample temperatures from 38 to 98 C and under total dryer pressures from 20 to 2000 μ, from pre- and postrigor, quick- and slow-frozen cod. The drying time varied directly with the thickness, inversely with the temperature of the sample, was not affected by total pressure within the dryer with the thinner samples, but appeared to vary inversely with pressure for those 12 mm thick. Total drying time was the same for 16-mm thick samples from pre- or postrigor, quick- or slow-frozen fish, but varied with 6-mm thick steaks.Evaluation of quality varied inversely with both thickness and temperature but was not affected by dryer pressure. Only the postrigor, slow-frozen samples were consistently below the quality level of consumer acceptance. |
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