Drying and infusion during the traditional processing of kilishi
1994
Musonge, P. | Njolai, E.N.
Kilishi is a sun-dried, spiced and roasted traditional Africa meat product of long shelf-life and high consumer acceptability. This study reports on contributions made to the understanding of the drying and infusion processes. The production process involves two drying stages. The average critical moisture content of the first stage (before infusion) was 1.24 kg H2O/kg solid. The critical moisture content of the second stage (after infusion) was found to vary as a function of the degree of infusion. Values obtained ranged from 0.16 to 1.59 kg H2O/kg solid. Three periods of the drying curves (one constant rate and two falling rate periods) were observed in both stages. The degree of infusion was found to increase with time and varied inversely with moisture content before infusion. An optimum time of 35 min is proposed for the infusion process on the assumption that the higher the ingredient uptake, the higher the consumer acceptability.
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