Accession Number : AD0722623

Title :   Maximum Allowable Temperatures for the Sublimation Drying of Cooked Fowl,

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Memetova,L. Sh.

Report Date : 28 SEP 1970

Pagination or Media Count : 6

Abstract : Sublimation drying of chicken meat was studied using two-sided radiant heat with a maximum allowable temperature of 80C at the end of the drying cycle, and considerably shortened the process in comparison to drying raw meat. (Author)

Descriptors :   (*DEHYDRATED FOODS, MEAT), (*MEAT, SUBLIMATION), (*TEMPERATURE, DEHYDRATION), DRYING, FOOD, CHICKENS, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE