Dynamics of heat transfer and moisture in beef jerky during hot air drying.
Beef jerky
Hot air multi-stage drying
Microstructure
Moisture migration
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Dec 2021
Dec 2021
Historique:
received:
19
10
2020
revised:
13
07
2021
accepted:
20
07
2021
pubmed:
31
7
2021
medline:
3
11
2021
entrez:
30
7
2021
Statut:
ppublish
Résumé
The aim of this study was to investigate the surface temperature, moisture migration, muscle shrinkage and microstructure of beef jerky during hot air multi-stage drying. Temperatures were sequentially increased from 40 to 50 to 60 °C, and corresponding times were 0.5 h - 1 h - 2.5 h, 0.5 h - 2 h - 1.5 h, 1 h - 1 h - 2 h and 1 h - 2 h - 1 h in 4 groups. With increasing temperature, moisture content and diffusivity of the sample decreased, the surface temperature, moisture migration, muscle shrinkage and the gaps (spacing) between muscle fibres increased. The jerky in groups 3 and 4 attained high overall acceptability. The jerky dried at 40 °C for 1 h, 50 °C for 1 h and 60 °C for 2 h had highest quality. The results cover the range of temperature and time used in beef drying and can be used to optimize the drying process of beef.
Identifiants
pubmed: 34329856
pii: S0309-1740(21)00214-X
doi: 10.1016/j.meatsci.2021.108638
pii:
doi:
Substances chimiques
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108638Informations de copyright
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