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Drying kinetics behavior of turkey breast meat in different drying methods
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-07-13 , DOI: 10.1111/jfpe.13487
Feyza Elmas 1 , Anıl Bodruk 2 , Özgün Köprüalan 2 , Şeyma Arıkaya 2 , Nurcan Koca 2 , Fatma Meltem Serdaroğlu 2 , Figen Kaymak‐Ertekin 2 , Mehmet Koç 1
Affiliation  

In this study, turkey breast meat samples were dried with hot air (60, 75, 90°C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi‐empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03–2.53 × 10−10, 27.89–103.96 × 10−10 and 2.99–3.36 × 10−10 m2/s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively.

中文翻译:

火鸡胸肉在不同干燥方式下的干燥动力学行为

在这项研究中,将火鸡胸肉样品用热空气(60、75、90°C),微波(180、360、540 W)和冷冻(0.1、0.15、0.2 mbar)干燥,以及与干燥动力学有关的参数对土耳其胸脯肉进行了调查。尽管并非所有干燥方法都观察到恒定的干燥速率,但是干燥过程仅在下降的干燥速率期间发生。由于体积加热,微波干燥的时间比热空气和冷冻干燥的时间短。干燥时间通过增加温度,功率和真空压力而减少。通过使用2. Fick扩散方程的半经验模型确定动力学参数。发现两个对数模型和对数模型分别适用于热空气,微波和冷冻干燥。此外,-10,27.89-103.96×10 -10和2.99-3.36×10 -102 / s的热空气,微波和冷冻干燥,分别。有效扩散系数与温度,微波功率和真空压力成正比。通过修正的阿伦尼乌斯方程获得的活化能在热风和微波干燥下分别为7.481 kJ / mol至6.043 W / g。
更新日期:2020-07-13
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