Aerosol Formation During the Microwave Freeze Dehydration of Beef

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Abstract
Data are obtained from the combined microwave and radiant freeze drying of beef steaks. Causes for the high drying rates are explained by the entrainment of solid ice crystals in the vapor during the low pressure drying. The effects of solid entrainment on dehydration rate and product quality are discussed in terms of the loss of intercellular salts and proteins and tearing of muscle fibers caused by high vapor velocity.

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