Hello,
I need some clarification from people who understand meat drying process very well. I have this example, it’s an air dried pet food. [https://palapets.com/pages/our-story](https://palapets.com/pages/our-story) They claim that they dry their food for 24 hours. I’ve found info that they use 39 degree celsius temperature and the humidity that is left after the process is about \~20-30%. Is this possible? I don’t believe that it’s possible to dry in that short time and use only 39 temperature. I think that they use some kind of preservatives in order to avoid spoiling of their food, because it’s not frozen and in this type of humidity food spoilage (bacteria) is an obvious possibility.
Thanks in advance.
by Hot_Banana98
2 Comments
It’s a slurry that is in thin ribbons for drying. It’s fine
If it’s sheeted thin enough and they have enough air circulation you can certainly reach that loss in an industrial setting