Drying kinetics behavior of turkey breast meat in different drying methods

Abstract

In this study, turkey breast meat samples were dried with hot air (60, 75, 90 C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03-2.53 × 10 −10 , 27.89-103.96 × 10 −10 and 2.99-3.36 × 10 −10 m 2 /s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef

“…From these studies, it appears that during the drying of beef slices, all the drying occurs in the falling rate drying period. This is in agreement with other studies where other muscle-based matrices have been used, such as chicken (Başlar et al, 2014), restructured chicken jerky (Luckose et al, 2017), sliced turkey breast (Elmas et al, 2020), raw and cooked chicken (Hii et al, 2014), and salmon and trout (Başlar et al, 2015). Conversely, Aksoy et al ( 2019) observed a constant rate period during the VD and the USV of minced beef, which is in agreement with the results of the study of Sa-adchom et al (2011a) on drying kinetics of pork slices using superheated steam.…”

“…This phenomenon takes places when the outer surface of a material dries out much faster that the core, resulting in the formation of a dry, hard, and impermeable crust that prevents moisture from the core getting to the meat surface to be evaporated (Gulati & Datta, 2015). Elmas et al (2020), who dried turkey breast meat slices with hot air (60, 75, and 90 • C), microwave (180, 360, and 540 W), and freeze (0.1, 0.15, and 0.2 mbar) drying, found that moisture content and water activity values of the samples dried using hot air increased with air temperature and were higher when compared to the values obtained with the microwave and freeze drying methods. According to the authors, crust formation on the product surface due to high drying temperatures acted as barrier to the removal of water from the product, consequently leading to higher water activity and moisture content values.…”

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

“…The D eff of the beef jerky injected with 30% brine was the highest (p<0.05). The physical properties, such as volumetric heating, large evaporation, and structure, have a significant influence on the efficiency, energy consumption, and some quality parameters of the final product ( Elmas et al, 2020 ). The MC plays an important role in changing the pore network and D eff ( Chen, 2007 ).…”

Effect of pretreatments on drying of red dacca in a single slope solar dryer

“…The above equation can be simplified by eliminating terms with negligible values as they do not significantly impact the drying of the samples (Elangovan & Natarajan, 2021;Elmas et al, 2020;Macedo, Vimercati, da Silva Araújo, Saraiva, & Teixeira, 2020). The above Equation ( 1) can be rewritten as:…”