Reduction of Drying Time for Pepperoni by Vacuum‐drying Academic Article uri icon

abstract

  • Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (17°, 19°, and 22°C) 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, 17°C 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.

author list (cited authors)

  • CHIN, K. B., KEETON, J. T., & LACEY, R. E.

citation count

  • 0

publication date

  • January 1996

publisher