Vacuum freeze-drying has been considered the best dehydration process for thermolabile products because it reduces nutritional and sensorial degradation. As water is removed from a pre-frozen product, a porous structure is formed, which results in a dehydrated product that has better properties when rehydrated.1 This technique springs up rapidly along with the development of refrigeration, vacu...

Effects of different drying methods (sun drying, oven drying & rural cooker smoking) and meat size (block, flat & mince) on the nutrient content of beef was investigated with cooked cured (CC) or noncooked cured (NC) beef. Both physical and chemical assessment were done to assess the quality of meat. Organoleptically all the samples were in acceptable condition upto 120 days of storage time. Th...

Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici, on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/ g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3rd d of fermentation but was not totally eliminate...

Abstract One of the food diversification strategies coconut commodity is to process it into Pliek U. U a typical Province Aceh, Indonesia, which in its processing stage requires drying process. So far, often conducted conventionally through direct (sun drying), so that produced susceptible dust and other dirt contamination. This research aimed design dryer using Dafa type solar energy. The ener...