Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
SEM
microstructural
minced meat
ultrasound assisted drying
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Jun 2019
18 Jun 2019
Historique:
received:
24
04
2019
revised:
06
06
2019
accepted:
07
06
2019
entrez:
21
6
2019
pubmed:
21
6
2019
medline:
21
6
2019
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 31216705
pii: foods8060216
doi: 10.3390/foods8060216
pmc: PMC6617532
pii:
doi:
Types de publication
Journal Article
Langues
eng
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