Chicken freeze-drying

Li, S.X., Ahn, D.U., Cherian, G., Chung, T.Y., Sim, J.S. 1996. Dietary oils and tocopherol supplementation on cholesterol oxide formation in freeze-dried chicken meat during storage.. / Food Lipids 3, 27 42. 

Lysozyme from chicken egg white (Wako) was used without further purification. In the experiment evaluating the influence of the IR spectra of lysozyme, all solutions or moisture were prepared in D2O. A quantity of 20 mg of lysozyme and 100 mg of trehalose was dissolved in 1 ml D2O. The freeze-drying sequence and adjustment of residual water was carried out according to the method described above. The following four samples were prepared 200mg/ml lysozyme D2O solution (hydrate LYS), fully freeze-dried lysozyme containing trehalose (dry LYS/TRE), freeze-dried lysozyme containing trehalose and 5.5% residual water (moist LYS/TRE), and fully freeze-dried lysozyme without trehalose (dry LYS). 

Freeze-dried foods are lightweight and take up Ht-tle room. Even foods such as chicken and potato salads have been freeze dried, packed in airtight cans, and eaten as field rations on military maneuvers. 

Farkas, B. E. and Singh, R. P. (1991). Physical properties of air-dried and freeze-dried chicken white meat. Journal of Food Science, 56(3), 611-615. 

Rowe, D.M., G.J. Mountrey, and I. Prudent. Effect of freeze drying on the thiamin, riboflavin and niacin content of chicken mmcle. FoodTechnol. 17 1449-1450,1963. 

Suecinyl CoA -I- glycine -1- pyridoxal-P - - freeze-dried particles from chicken... 

The cooling rate directly influences the size of the ice crystals, which can be measured after drying by the size of the pores in the product. Thijssen and Rulkens [1.11] gave the size of the pores in chicken meat (Table 1.6.3). Figure 1.16 shows the average size of pores in 20% dextrose solution as a function of the freezing rate. Godward... 

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