Air Drying Bacon Slices to Reduce aw: An Anti‐Clostridial Alternative to Sodium Nitrite
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 862-868
- https://doi.org/10.1111/j.1365-2621.1985.tb12967.x
Abstract
Low temperature air drying studies were conducted on bacon slices to determine the practicality and effectiveness of this method for reducing water activity (aw) as an anti‐clostridial alternative to sodium nitrite. Isotherms were developed to determine the extent of moisture removal required to achieve aw= 0.92 or lower; these levels have been found to inhibit C. botulinum. Drying to these levels of inhibition can be accomplished in approximately 1.75 hr. Drying rates are significantly affected by air temperature, air flow rate, and slice overlap. Experimental data indicate drying can be accomplished with no substantial change in product quality.This publication has 7 references indexed in Scilit:
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