Cargando…
Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration
Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product...
Autores principales: | Kopeć, Adam, Mierzejewska, Sylwia, Bać, Aldona, Diakun, Jarosław, Piepiórka-Stepuk, Joanna |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098482/ https://www.ncbi.nlm.nih.gov/pubmed/35552489 http://dx.doi.org/10.1038/s41598-022-12114-7 |
Ejemplares similares
-
Highly Effective Adsorption Process of Ni(II) Ions with the Use of Sewage Sludge Fly Ash Generated by Circulating Fluidized Bed Combustion (CFBC) Technology
por: Kalak, Tomasz, et al.
Publicado: (2021) -
Vacuum tests in the Booster with sublimation pumps
por: Brouet, M
Publicado: (1988) -
Predictive Model for the Surface Tension Changes of Chemical Solutions Used in a Clean-in-Place System
por: Piepiórka-Stepuk, Joanna, et al.
Publicado: (2021) -
Titanium sublimation pump for the PSB vacuum system
por: Hoekemeijer, F
Publicado: (1978) -
Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife
por: Ageev, Oleg V., et al.
Publicado: (2021)