Wyniki 1-1 spośród 1 dla zapytania: authorDesc:"Tymoteusz Mysakowski"

The impact of the selected methods of drying beef on the quality of the finished product DOI:10.15199/65.2019.2.4

  Drying is one of the most fundamental as well as the most important processes used in almost all industries. The aim of this process is to remove or reduce the amount of moisture in a raw material so that microorganisms cannot grow. Thanks to the diminished water content, the speed of chemical reactions inside the raw material is decreased. Gas is usually the drying agent. The most common gases used for drying are fumes and air with the right concentration of vapour In industrial drying, it is heated air with the appropriate amount of vapour that is very often used. The air absorbs the moisture of the material that is being dried and simultaneously it transfers the heat to the moist material. Because of this fact, the air is called the drying agent and it enables the evaporation process to take place. There is a transfer of matter during this process, which is perpendicular to the direction of flow of the drying agent. Owning to this transfer there is a reaction at the peripheral layer of a product. There should be an accurate amount of the drying agent flowing through the dryer and it should have the right properties, i.e. it should be able to collect the vapour and transfer the right amount of heat to the material as in the case of convection drying. In sum, while drying moist materials there is a transfer of matter and heat, both at the surface and in the deeper layers of a product. Additionally, certain changes also take place to the dried product, namely structural-mechanical and physicochemical ones. The process of drying is influenced by the internal structure of a dried product as well as the conditions in the immediate environment [2, 4, 11]. Dried materials have different physicochemical, biochemical and structural properties which are determined by the amount of moisture contained in them. The properties of raw food are closely linked to the quality of the produced food products. Chemical, organoleptic or mic[...]

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