Article detail · 2016
Freeze Drying of Turkey Breast Meat Mathematical Modeling and Estimation of Transport Parameters
Journal
Drying TechnologyISSN 1010-8007
- Year
- 2016
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Drying Technology
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Freeze drying is an ideal process to produce high-quality dehydrated food products. In this work, a modified mathematical model was constructed and solved in order to describe quantitatively the dynamic behavior of the primary and secondary drying stages of the freeze drying of turkey breast meat in trays. A numerical method of orthogonal collocation based on polynomial approximation was used to obtain solution of mathematical models. Some transport parameters and physical properties that characterize freeze drying of turkey breast meat were determined by fitting experimental data with the mathematical model using the nonlinear least-square method of the Levenberg-Marquardt algorithm of MATLAB. The best-fitted Knudsen diffusivity constant for water vapor, Kw, film thermal conductivity constant, kf, effective thermal conductivity of the porous dried layer, kIe, desorption rate constant of bound water during the secondary drying stage, kd, and initial value for weight fraction of bound water in dried layer, found to be 3.1151 × 10−5(TI+Tx)0.5 m2/s, 2.0580 × 10−3P kW/m2 K, 44.2 × 10−6[1–0.325exp (−5 × 10−3 P)] kW/m K, 5.07 × 10−5 s−1 and 0.3276 kg water/kg solid, respectively. By using best-fitted parameters in the dynamic mathematical model, the duration of primary and secondary drying stages for 12.4-mm-thick turkey breast meat slabs were found to be 11.0 h and 17 h, respectively. The mathematical model was validated with 14.5-mm-thick turkey breast slab. There was good agreement between the experimental data and the theoretical results.
Topics
Citations
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20 citations
OpenAlex cited_by_count (cache / database)
10 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Effect of salt and moisture content reduction on physical and microbiological properties of salted pressed and freeze dried turkey meat 2016
- Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat 2016
- Dried Meat Products Obtained by Different Methods from Past to Present 2023
- The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat 2021
- The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat 2021
- The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat 2021
- Optimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues 2020
- Atıştırmalık Et Üretiminde Kurutma Yöntemleri ve Öneriler 2019
- Investigation of the Freeze-Drying Characteristics of Scrambled Eggs 2025
- EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES 2022