Instant dried pork prepared by combined drying process | การผลิตเนื้อหมูอบแห้งกึ่งสำเร็จรูปโดยใช้วิธีอบแห้งแบบร่วม
2008
Pattra Laopoolkit(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Prisana Suwannaporn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:fagipss@ku.ac.th
Instant dried pork was used to enhance taste and increase value in instant noodle. Freeze drying, a process that resulted in high quality dehydrated foods, is usually too expensive. The objective of this research was to optimize the combined drying process that could result in rehydrated pork in boiled water with good qualities. Pork tenderloin (20*20*6 cubic mm) immersed in 2 percent of NaCl solution at 4 deg C and cooked under pressure cooker, frozen by liquid nitrogen immersion for 2 minutes, dried in vacuum dry oven at 30 mmHg. The central composite design (CCD) was applied with 3 variables, cooking pressure between 148.86-264.76 kPa, cooking time between 23.18-56.82 minutes and vacuum drying temperature between 83-117 deg C. The response variables were shear force (N), work of shear (N.mm) and rehydration (percent). These response variables were fitted to predictive models applying multiple linear regressions. The RSM equations could predict 91.7, 90.9 and 94.8 percent of shear force, work of shear and percent rehydration, respectively. All the empirical models obtained by response surface methodology were good predictors for the calculation of such responses and could be used as an optimized process for instant dried pork production.
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