Rapid vacuum freeze‐drying of meat

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Abstract
Freeze‐drying carried out in conventional equipment is a slow process, the rate of drying being limited by the rate of transfer of heat of sublimation. A method is described to carry out rapid freeze‐drying of meat or other foodstuffs by laying the pieces between heater plates fitted with metal spikes which conduct heat uniformly and efficiently into the material. Meat slices 3/4 in. thick can be freeze‐dried in 3–5 hours.