Resumo
The determination of dry matter is extremely important because when comparing the nutritional value of food, we have to consider the respective levels of dry matter. The study evaluated four drying procedures for lamb meat obtained for the levels from dry matter. The experiment was conducted at UNESP, Jaboticabal. Samples of loin portion of lambs were used. The experimental treatments consisted in determining the dry matter in lyophilizer; lyophilizer followed by klin drying at 105C; klin with forced airflow at a temperature of 55C followed by klin drying at 105C; and klin drying with forced airflow at a temperature of 55C. The meat samples were triturated in a multiprocessor food. To determine the dry matter in the lyophilizer, samples of 3.5 g of meat were weighed and kept on the lyophilizer for 72 hour. For the method of drying by lyophilizer followed by klin drying at 105C, samples of 1 g of meat originating from the lyophilization were used, and brought to klin at 105C for 24 hours. For the conventional method (klin at 55C followed by klin at 105C), 3 g of sample were pre-dried at 55C for 48 hours. After this period, the pre-dried material was crushed and new samples were weighed and dried at 105C for 24 hours. For the method of drying by klin at 55C, 3 g of samples were kept in a klin at 55C for 48 hours. Based on the weights obtained before and after the dryi
O artigo não apresenta resumo em português.
Resumo
The determination of dry matter is extremely important because when comparing the nutritional value of food, we have to consider the respective levels of dry matter. The study evaluated four drying procedures for lamb meat obtained for the levels from dry matter. The experiment was conducted at UNESP, Jaboticabal. Samples of loin portion of lambs were used. The experimental treatments consisted in determining the dry matter in lyophilizer; lyophilizer followed by klin drying at 105C; klin with forced airflow at a temperature of 55C followed by klin drying at 105C; and klin drying with forced airflow at a temperature of 55C. The meat samples were triturated in a multiprocessor food. To determine the dry matter in the lyophilizer, samples of 3.5 g of meat were weighed and kept on the lyophilizer for 72 hour. For the method of drying by lyophilizer followed by klin drying at 105C, samples of 1 g of meat originating from the lyophilization were used, and brought to klin at 105C for 24 hours. For the conventional method (klin at 55C followed by klin at 105C), 3 g of sample were pre-dried at 55C for 48 hours. After this period, the pre-dried material was crushed and new samples were weighed and dried at 105C for 24 hours. For the method of drying by klin at 55C, 3 g of samples were kept in a klin at 55C for 48 hours. Based on the weights obtained before and after the dryi
O artigo não apresenta resumo em português.