Comparative evaluation of different drying techniques for beef meat

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dc.authoridElbir Abca, Tugba/0000-0002-8836-8808
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorElbir, Tugba
dc.contributor.authorDolek, Muzaffer
dc.contributor.authorEsrefoglu, Emine Sedanur
dc.date.accessioned2024-10-04T18:49:23Z
dc.date.available2024-10-04T18:49:23Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/jfpe.14441
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85169904175en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.14441
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3091
dc.identifier.volume46en_US
dc.identifier.wosWOS:001062478700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbeef meaten_US
dc.subjectconvective dryingen_US
dc.subjectdrying kineticsen_US
dc.subjectmicrowave dryingen_US
dc.titleComparative evaluation of different drying techniques for beef meaten_US
dc.typeArticleen_US

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