Key composition optimization of meat processed protein ...
2018-5-1u2002·u2002The collapse of dried product affected the steam pass of the under layer frozen product, so the sublimation rate slowed down and the heat absorption of frozen product decreased, and the heat from the lamina was excessive, which resulted in an increase in the frozen product temperature, and melting foam of the product occurred (Pikal, 2010).As shown in Fig. 3, Fig. 4, the structure of the ...
Get Price