Makale detayı · 2021
EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES
Latin American Applied Research - An international journal
- Yıl
- 2021
- ISSN
1851-8796- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. ΔE and chroma values of the rehydrated samples at 90°C and 100°C samples were found statistically similar. To describe the rehydration kinetics, four different models, Peleg’s, Weibull, first order and exponential association, were considered. Between these four models proposed Peleg’s model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of chicken meat increased as water rehydration temperature increased.
Konular
- Food Drying and Modeling
- Meat and Animal Product Quality
- Spectroscopy and Chemometric Analyses
Birincil konu Food Drying and Modeling