Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips

Aykın‐Dinçer, Elif; Atlı, Büşra; Çakmak, Özge Aynagöz; Canavar, Seda; Çalışkan, Ayşegül

doi:10.1080/08327823.2021.1952836

Cited by 5 publications

(3 citation statements)

References 45 publications

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“…In another study, the drying time of beef chips decreased as microwave power and temperature increased. The sensory quality of samples dried at higher temperatures (70 ºC) and microwave power (180 W) was higher (Aykın-Dinçer et al, 2021). When apple sticks were dried at a higher temperature (65 ºC) and MWPD (1 w/g), the drying time was shorter than at 45 ºC and 55 ºC and 0 and 0.5 MWPD, respectively, resulting in greater color retention.…”

Section: Resultsmentioning

confidence: 95%

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Haneef,

Garièpy,

Raghavan

et al. 2023

Braz. J. Food Technol.

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Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days.

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Section: Resultsmentioning

confidence: 95%

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Haneef,

Garièpy,

Raghavan

et al. 2023

Braz. J. Food Technol.

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show abstract

“…Moreover, Nordin et al (2014) also recommended that the mold, bacteria, and yeast development cannot be nurtured, and enzymatic reactions are unlikely to occur if the water activity is less than 0.7. Under the same drying temperature, the moisture content was decreased with the increase in the power of the microwave (Aykın‐Dinçer et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Influence of three drying methods on physicochemical properties of okra (Abelmoschus esculentusL.) powder

Samakradhamrongthai

Nortuy

Jannu

et al. 2022

Food Processing Preservation

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“…"Jerky" from North America, "carne-de-sol" from Brazil, "pastirma" from Turkey, "biltong" from South Africa, "kaddid" from North Africa, and "Cecina" from Spain are a few notable examples. There are not many instances like these [1]. Meat may be dried using a variety of techniques, including microwave, heat pump, refracting window, cold air, solar, hoover, ultrasonic, freeze-drying, and microwave drying.…”

Section: Introductionmentioning

confidence: 99%

A Review of Beef Jerky and Its Microbiological Characteristics

Susilo,

Pratomo,

Sulistyawati

2024

E3S Web Conf.

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Because of its long shelf life, flavor, and health benefits, dried beef must be preserved if we are to fight the world’s food shortage. Several factors, including urbanization, rising living standards, and shifting lifestyles, are driving up demand for processed beef products globally. Customers who purchase processed beef products can enjoy delicious, easyto-prepare meals. Some common examples of air-dried meat products that are readily available in the market today are jerky, biltong, cured ham, and pastirma. This paper attempts to perform a review of the literature regarding the jerky’s manufacturing processes and biochemical changes. To guarantee the safety of jerky products, it is essential to understand how microorganisms affect the preservation of flavor and to cater to consumers’ preferences and health concerns. To provide a wider range of safer products and extend the shelf life of these items, future research should put a priority on improving the efficiency of jerky production.

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Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips

Cited by 5 publications

References 45 publications

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Influence of three drying methods on physicochemical properties of okra (Abelmoschus esculentusL.) powder

A Review of Beef Jerky and Its Microbiological Characteristics

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