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Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C
Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C
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机译:通过将冷冻食品浸入保持在{31 20 {20 {0至0 {20 C
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摘要
A method for the dehydration of foodstuffs is provided which gives a substantially unshrunkened product of open texture, like that obtained by the relatively expensive procedure of freeze drying. In the method, the frozen foodstuff is immersed in ethanol maintained at a temperature in the range of -20 DEG C to 0 DEG C in order to extract moisture from its interior by solution in the ethanol. Immersion of the foodstuff in the ethanol is carried out with the foodstuff in the frozen state.
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