Comparative evaluation of different drying techniques for beef meat
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between .005 and .009 g water/g dry mat -ter, it varies between .014 and .166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convec-tive drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ?E, C*, and h degrees values, convective drying at 80 degrees C provided the closest color characteristics to fresh meat.
Açıklama
Anahtar Kelimeler
beef meat, convective drying, drying kinetics, microwave drying
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
46
Sayı
12
