ABSTRACT
Moisture can be removed from poultry meat by freeze-dehydration, drum drying on heated rollers, spray drying, oven drying, or by dehydration at 212°F. in edible oil. The moisture changes directly from the solid ice state to the gaseous state. It is because of this phenomenon, called sublimation, that freeze-dried products possess several unique properties different from food dehydrated unfrozen. According to E. W. Flosdorf the freeze-drying process has a number of advantages compared with other methods, particularly drying with hot air. Freeze-dried meat which has been quick frozen before drying is more tender but not as juicy as slow frozen tissues. S. A. Goldblith, M. Karel, and G. Lusk, in a discussion of problems associated with freeze-dehydrated foods, reported that lipid oxidation is a major problem because of the large surface areas associated with such foods. Packaging in opaque packages to prevent light retards but does not prevent oxidation.
