Reduction of drying time for pepperoni by vacuum-drying Academic Article

abstract

• Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (17, 19, and 22C) and matching controls were dried under commercial conditions. Vacuum-dried pepperoni achieved a moisture: protein (M:P) ratio of 1.6:1 after 9 to 12 days drying, compared to 18 days for the control. Overall drying time was reduced 30%. Among temperature treatments, 17C treatment had more weight loss and darker color (P < 0.05) than others. Weight loss and Kramer shear force were higher (P < 0.05) for vacuum-dried pepperoni, whereas Hunter a and b values tended to be higher for the control throughout the drying period.

authors

• Lacey, Ronald

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Chin, K. B., Keeton, J. T., & Lacey, R. E.

citation count

• 0

complete list of authors

• Chin, KB||Keeton, JT||Lacey, RE

publication date

• January 1996

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Fermented
• Pepperoni
• Sausage
• Texture
• Vacuum-drying

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1996.tb14744.x

start page

• 142

end page

• &

volume

• 61

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.1996.tb14744.x