Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps

Abstract

As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying characteristics and quality attributes of pork skin crisps (PSC). Five classical drying models were used to non-linearly fit the experimental data, and the Midilli et al. model was suitable for characterizing the MVD process of PSC. Before reaching a constant rate of drying, increasing microwave power and time can improve the brittleness and expansion ratio of PSC. In the constant rate drying stage, most of the free water in PSC was removed, showing the best brittleness and a stable expansion ratio. High power and long processing time can lead to serious lipid oxidation and change the flavor of PSC. Overall, the desired quality of PSC is recommended as 700 W for 6 min. This study can provide a reference for MVD application of meat-based by-product leisure foods.