Masters Theses

Date of Award

8-1965

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

M.R. Johnston

Committee Members

Ivon E. McCarty

Abstract

Freeze-drying as a food preservation process is being developed in the second half of the twentieth century. It produces dehydrated foods of higher quality than the other conventional methods. The quality of the freeze-dried product must be high enough to compensate for the increased production costs. Products which appear to have the greatest immediate commercial potential in the freeze-dried form are sausage, beef steak, hamburger, pork chops, ham, shrimp, and chicken dices. The only major application of freeze-dried chicken has been in the manufacture of dehydrated soups.

Although the methods of preparation and properties of freeze-dehydrated poultry have been investigated by a number of workers, the factors affecting the quality of freeze-dried chicken are not all solved. Deterioration may occur any time from processing to storage room. There are additional research needs for freeze-drying process in processing, products, and equipment.

This study was made in an attempt to (1) illustrate the effect of the freezing rates on histological structure, (2) determine the effect of the freezing rates on organoleptic attributes of flavor, texture, and color, and (3) deter mine the effect of freezing rates on the dehydration ratio, rehydration ratio, percent total nitrogen, and percent total solids in rehydrating medium.

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