Kamiloglu, AybikeElbir, TugbaDolek, MuzafferEsrefoglu, Emine Sedanur2024-10-042024-10-0420230145-88761745-4530https://doi.org/10.1111/jfpe.14441http://hdl.handle.net/20.500.12403/3091The 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.eninfo:eu-repo/semantics/closedAccessbeef meatconvective dryingdrying kineticsmicrowave dryingArticle461210.1111/jfpe.144412-s2.0-85169904175Q2WOS:001062478700001Q2