Handbook of Meat Processing
Drying 223 The mechanical and organoleptical pro- perties of the originally soft material improve. Details of the Steps The wa ...
224 Chapter 11 radius of product is more equilibrated than the water content. So the salt content com- pared with the water mass ...
Drying 225 The oxygen itself and the initiation of aerobic microbe activity makes the inner part rancid and green, with a bad od ...
226 Chapter 11 Air Circulation Canals for both blowing air and sucking it are built into drying rooms. In one - level rooms, the ...
Drying 227 must be changed or regenerated. The total energy demand is lower as well (Fig. 11.9 ). The dried air is recirculated ...
228 Chapter 11 equilibrium can be reached, and sausages with lower moisture content are then dried further the traditional way. ...
Drying 229 Ruiz - Ramirez , J. , X. Serra , J. Arnau , and P. Gou. 2005a. Profi les of water content, water activity and texture ...
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231 Chapter 12 Smoking Zdzis ł aw E. Sikorski and Edward Ko ł akowski Introduction Smoking, drying, and salting of meats belong ...
232 Chapter 12 coalescence of some particles. Due to the action of the gravitation and centrifugal forces, as well as the temper ...
Smoking 233 pyrocatechol, phenol, and their various alkyl derivatives. The highest yield of phenols, especially of guaiacol and ...
234 Chapter 12 phase is more effective than that of the particles and droplets. A rise in the tempera- ture of the smoke also ac ...
Smoking 235 the deposited compounds, as well as by the thermal conditions of smoking. In electro- static smoking, the rapidly fo ...
236 Chapter 12 sheet to smoke in the high - voltage fi eld of an electrostatic apparatus; in two or three minutes, the sheet tur ...
Smoking 237 during processing, concentration of salt, and composition and quantity of smoke deposited in the meat. Various produ ...
238 Chapter 12 similar concentrations. To the most active smoke phenols belong: pyrogallol, 3 - methyl- pyrocatechol, 4 - methyl ...
Smoking 239 method of smoking, the quality of smoke, and the protection of the edible parts by the skin. The external parts of t ...
240 Chapter 12 made of wood logs, and the burning logs are covered with a layer of damp sawdust or wood chips to keep the fl ame ...
Smoking 241 chips of low mesh size is kept below 400 ° C to prevent self - ignition. The composition of the smoke can be control ...
242 Chapter 12 arranged so that their common back walls can be lifted. In such an arrangement, the loading and pre - drying of t ...
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