Abstract
The scorching characteristics of beef surface during a freeze drying process were obtained correlating with the surface temperature and drying time. Color change of the beef sample surface was measured by comparing visually with standard color chart and expressed according to the Munsell renotation system specification.
The results obtained from these experiments are summarized as follows.
1. At surface temperature range between 45-130°C, the observed change in Muncell hue, value and chroma of the beef surface was as shown in Fig. 2-(a), (b) and (c), respectively.
2. A stage at equilibrium where no further change in surface color detected was found after the drying time had elapsed for about 30 hours. The relation between the equilibrium color (E. C.) of dry beef surface and the surface temperature was shown in Fig. 4. Regression lines in Fig. 4 were formulated in the forms indicated by equations (4-1) to (4-3).
3. The E. C. was related to surface temperature and surface color data of the raw beef in the form indicated by equation (8). This equation might be useful in estimating the degree of scorch and to set a corresponding condition of drying temperature.
