EurekaMag
+ Translate
+ Most Popular
The pigeon tick (Argas reflexus): its biology, ecology, and epidemiological aspects
Prevalence of hemoglobin abnormalities in Kebili (Tunisian South)
Lipogranuloma: a preventable complication of dacryocystorhinostomy
Value of basal plasma cortisol assays in the assessment of pituitary-adrenal insufficiency
Bees from the Belgian Congo. The acraensis group of Anthophora
Placing gingival retraction cord
Total serum IgE, allergy skin testing, and the radioallergosorbent test for the diagnosis of allergy in asthmatic children
Acariens plumicoles Analgesoidea parasites des oiseaux du Maroc
Injuries of terminal phalanges of the fingers in children
Biology of flowering and nectar production in pear (Pyrus communis)
Das Reliktvorkommen der Aspisviper (Vipera aspis L.) im Schwarzwald
Hydrological modelling of drained blanket peatland
Pathologic morphology and clinical significance of the anomalous origin of the left circumflex coronary artery from the right coronary artery. General review and autopsy analysis of 30 cases
Cyto genetic analyses of lymphocyte cultures after exposure to calcium cyclamate
Axelrodia riesei, a new characoid fish from Upper Rio Meta in Colombia With remarks concerning the genus Axelrodia and description of a similar, sympatric, Hyphessobrycon-species
Favorable evolution of a case of tuberculosis of pancreas under antibiotic action
RIFM fragrance ingredient safety assessment, Valencene, CAS Registry Number 4630-07-3
Parenteral microemulsions: an overview
Temperate pasture: management for grazing and conservation
Evaluation of a new coprocessed compound based on lactose and maize starch for tablet formulation
Thermal expansion and cracking of three confined water-saturated igneous rocks to 800C
Revision of the genera of the tribe Stigmoderini (Coleoptera: Buprestidae) a discussion of phylogenetic relationships
Anal tuberculosis. Report of a case
Gastric tuberculosis in the past and present
Adaptive responses of the cardiovascular system to prolonged spaceflight conditions: assessment with Holter monitoring

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat


Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat



Foods 8(6)



ISSN/ISBN: 2304-8158

PMID: 31216705

DOI: 10.3390/foods8060216

This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27-20.81, 9.58-16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 069072688

Download citation: RISBibTeXText

Related references

Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology 36(8): 893-907, 2018

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips. Journal of Food Processing and Preservation 40(5): 863-873, 2016

Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure. Drying Technology 37(3): 301-311, 2019

Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée. Foods 9(3), 2020

Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry 210: 577-584, 2016

Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective Moisture Diffusivity. Journal of Agricultural Sciences-Tarim Bilimleri Dergisi 26(1): 32-41, 2020

Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process. Food Science and Technology International 2020: 1082013220962628, 2020

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry 230: 295-305, 2017

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. Journal of Food Process Engineering 42(3): e13011, 2019

Thin layer drying kinetics of Banana var. Monthan (ABB): Influence of convective drying on nutritional quality, microstructure, thermal properties, color, and sensory characteristics. Journal of Food Process Engineering 42(4): e13020, 2019

Drying kinetics behavior of turkey breast meat in different drying methods. Journal of Food Process Engineering 43(10): e13487, 2020

The influence of different drying methods on cement paste microstructures as reflected by gas adsorption : Comparison between freeze-drying (F-drying), D-drying, P-drying and oven-drying methods. Cement and Concrete Research 36(4): 634-649, 2006

Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds. Drying Technology 35(11): 1312-1326, 2017

Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple. Cyta - Journal of Food 16(1): 213-221, 2018

Effect of Microwave, Infrared and Freeze Drying Methods on Drying Kinetics, Effective Moisture Diffusivity and Color Properties of Turmeric. Journal of Agricultural Sciences-Tarim Bilimleri Dergisi 25(3): 334-345, 2019