Reduction of drying time for pepperoni by vacuum-drying
Additional Document Info
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.