Influence of Plate Temperature and Mode of Rehydration on Textural Parameters of Precooked Freeze-Dried Beef

Abstract

The effects of various plate temperatures and rehydration procedures in texture of precooked freeze‐dried beef, were evaluated. Frozen precooked commercial beef was freeze‐dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room‐temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA‐XT2 Texture Analyzer (SMS) for freeze‐dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room‐temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness.

The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin

“…There are relatively few studies on the rehydration of frozen meat and meat products conducted either at low temperatures with long rehydration times [39][40][41] or at very high temperatures [42], and the rehydration recommendations for commercially available products are similar. Alina Surmacka Szcześniak conducted excellent comparative studies on beef chops at 26 • C and 82 • C under different rehydration conditions [43], but her tests did not include intermediate temperature values.…”

Microencapsulação por liofilização de D-limoneno em maltodextrina e quitosana modificada

“…As isotermas permitem estimar a força de ligação das moléculas de água em relação ao sólido no qual se encontram sorvidas. Elas são importantes na modelagem de processos de secagem, no design e otimização de equipamentos de secagem, na predição do tempo de vida-de-prateleira do produto, na seleção do material de embalagem e no cálculo de mudanças de umidade que podem ocorrer durante o armazenamento (Pitombo & Lima, 2003;Ayrosa & Pitombo , 2003;Gal , 1975). O calor de sorção pode ser usado para estimar a energia necessária para a secagem do produto.…”