Czasopismo | PRZEMYSŁ SPOŻYWCZY | Rocznik 2016 - zeszyt 11

Puffing of Pork- Effects of Process Conditions on Expansion Ratio

10.15199/65.2016.11.4

nr katalogowy: 102265
10.15199/65.2016.11.4

The article presents the influence of selected parameters of microwave- -vacuum drying and puffing (MVDP) of papain modified pork meat (musculus psoas major) on the expansion ratio (ER). The influence of porcine muscle tissue moisture content (MC), microwave energy level generated by the magnetron (EL), and vacuum absolute pressure in the drying drum (AP) on the examined characteristic was analyzed. It has been stated that the value of the expansion ratio ER depended on each of the analyzed parameters of the process. Slices of pork muscle with MC of 0.425 and 0.500 kg/kg wb achieved during the MVDP process the highest values of ER - in experiments in which EL and AP were set (based on literature review) to be equal to 1.625 kJ/g and 0.005 MPa, respectively. On the other hand, the analysis of the influence of EL on ER for constant values of MC and AP led to the conclusion that higher values of ER can be achieved when EL amounts to 1.408 kJ/g. The least influence on the volume expansion of samples had AP - a slight and gradual decrease of the value of ER together with increase in the value of AP higher than 0.024 MPa has been observed. The conducted research may pave the way for setting minimal and maximal value of every MVDP process parameter for its optimization that may determine the best combination of MC, EL and AP.The quality of food products refers first to safety and next to their sensory and nutritional properties. In food processing it is important to use parameters which will result in a product of high stability and will be in line with the expectations of consumers [10]. In order to maintain the quality of dried products, alternative methods that will result in a product having high stability and preserved sensory and nutritional properties are sought. The desire to eliminate problems occurring in the course of traditional drying methods has led to increased interest in the use of the microwave-vacuum d[...]

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