Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Sa-adchom, Poomjai; Swasdisevi, Thanit; Nathakaranakule, Adisak; Soponronnarit, Somchart

doi:10.1016/j.jfoodeng.2010.12.002

Cited by 34 publications

(12 citation statements)

References 27 publications

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“…This circumstance may be related to the effect of drying type, drying temperature and sample composition on effective moisture diffusion. It can be seen that the effective diffusivity values obtained in current study are fit within the range for meat and meat products reported by Sa‐adchom, Swasdisevi, Nathakaranakule, and Soponronnarit (2011), Trujillo, Wiangkaew, and Pham (2007), Uengkimbuan, Soponronnarit, Prachayawarakorn, and Nathkaranakule (2006).…”

Section: Resultssupporting

confidence: 85%

Drying kinetics behavior of turkey breast meat in different drying methods

Elmas

Bodruk

Köprüalan

et al. 2020

J Food Process Engineering

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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.

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Section: Resultssupporting

confidence: 85%

Drying kinetics behavior of turkey breast meat in different drying methods

Elmas

Bodruk

Köprüalan

et al. 2020

J Food Process Engineering

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“…The rate of moisture loss we obtained is slight compared with that observed by Sa‐adchom et al . () in pork meat for thicknesses of 1 and 2 mm of slices. This difference could be explained by the difference in the range of thicknesses of products used.…”

Section: Resultsmentioning

confidence: 99%

Convective Drying Kinetics of Fresh Beef: An Experimental and Modeling Approach

Tom

Barka

Aregba

et al. 2015

Journal of Food Processing and Preservation

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The drying kinetics of fresh beef (approximately 12-cm long and 7-cm wide) were determined for different temperatures (40, 50 and 60C), air velocities (1, 2 and 3 m/s), relative humidity (15, 30 and 60%) and thicknesses of the product (2, 3 and 4 mm). Temperature showed a high influence on the drying kinetics compared with other drying parameters. Two drying periods were identified according to the shape of the drying curves: a first period during which the drying rate falls slowly and a second period with significant decrease of drying rate. The drying kinetics of beef was modeled using the drying characteristic curve method and the model obtained fits accurately with the experimental data as the residuals between experimental and modeled values are inferior to 10% and the root mean square error is less than 5%. This model showed a higher performance compared with the semi-empirical models generally used to fit the drying kinetics of food products. PRACTICAL APPLICATIONSMeat preservation in hot countries is difficult because of the very perishable nature of this product. Drying is generally used for the conservation of the meat or to obtain some traditional based dried meat products. The information provided in this paper are important to manage the drying operations and for a good modeling of convective drying kinetics of beef, particularly in tropical conditions. Good knowledge and modeling of the drying kinetics, in conditions close to those encountered in the real processes, are basic requirements to achieve appropriate modeling and design of drying processes.

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“…Freeze‐drying has been reported to effectively preserve the fresh appearance and textural characteristics of broiler chicken breast meat (Babić, Cantalejo, & Arroqui, ) with 3.26–1.41‐log reduction in microbial load (Cantalejo, Zouaghi, & Pérez‐Arnedo, ) but the process could be energy intensive and time‐consuming. Superheated steam drying has been proposed to produce dried meat with higher rehydration ratio and shorter drying times; however, longer exposure to high temperature steam can cause extensive protein denaturation and significant color changes (Nathakaranakule, Kraiwanichkul, & Soponronnarit, ; Sa‐adcom, Swasdisevi, Nathakaranakule, & Soponronnarit, ). Combined drying methods have also been explored for chicken meat preservation and reduction in drying time.…”

Section: Introductionmentioning

confidence: 99%

Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices

Kumar

Tarafdar

Kumar

et al. 2019

J Food Process Engineering

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Chicken breast slices were convectively dried at three different temperatures (60, 70, and 80 C). Drying characteristics were analyzed and the predictive capabilities of artificial neural network (ANN) and semiempirical models were exploited. Low complexity ANN model with 10 hidden layer neurons was developed which provided improved results over eight tested semiempirical models. Influence of drying temperature on water activity, rehydration, shrinkage, color, thermal, and spectroscopic properties of the dried product was investigated. Samples dried at 70 C displayed lower moisture content (7.13% w.b.), water activity (a w = 0.45) and color change;while, exhibiting better rehydration potential. Effect of pH on hydration showed that alkaline pH (12.0) facilitated the hydration rate in the samples. Shrinkage in dried samples varied within 20-40% and increased with increase in drying temperature.Thermograms of the dried samples revealed a shift in glass transition temperature from 93 to 140 with an increase in drying temperature, indicating a change in protein structure, which was later confirmed by Fourier transform infrared spectroscopy. Practical ApplicationData on drying, thermal, and hydration characteristics for chicken slices generated in this study could aid the meat industry in developing faster and more convenient processes. Moreover, the low complexity model engineered in this study will facilitate the development of robust control systems for industrial applications. Salient findings of the study such as: (a) optimum time and temperature combination (i.e., 70 C/5 hr) for drying of chicken breast slices; (b) increased rehydration rate with increase in pH from 3.0 to 12.0; and (c) thermal and spectral characteristics have been reported for dried chicken slices which provides vital information on drying process for improvement in the end product obtained.

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Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Cited by 34 publications

References 27 publications

Drying kinetics behavior of turkey breast meat in different drying methods

Drying kinetics behavior of turkey breast meat in different drying methods

Convective Drying Kinetics of Fresh Beef: An Experimental and Modeling Approach

Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices

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