Determination of the maximum permissible final drying temperature of meat products freeze-dried at atmospheric pressure

In the article, using differential scanning calorimetry (DSC), the maximum permissible drying temperature of meat products freeze-dried at atmospheric pressure is determined.Experimentally determined that after the removal of the frozen moisture to a residual moisture of 15-17% increase in temperature of drying agent to +85 °C had no impact on the quality of freeze-dried products after final drying. At the same time, the following parameters were determined: the duration of the process, the residual moisture content, the water absorption coefficient, and the water retention capacity, depending on the drying temperature The temperature of the final drying can significantly reduce the duration of the process of atmospheric freeze-drying.