ABSTRACT

Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (raw and cooked chicken, respectively) to up to 80%. A low-fat content (2.55%) resulted in cooked chicken samples at 65°C in a forced convective dehydrator. The color difference (∆E) of the cooked chicken breast was found to be higher (19.39 to 21.36) in the oven. The highest dehydration time for raw and cooked chicken breast in a forced convection dryer at 45°C, 55°C and 65°C were 7 h, 6 h and 5 h, and 6 h, 4 h, and 3 h, respectively. Page, modified page, and logarithmic models were that the best represented the experimental data with r² values ranged from 0.9999 to 0.9928.

摘要

使用自然对流下的电烤箱和强制对流脱水器，确定了在不同温度（45、55和65°C）下脱水对鸡胸理化性质的影响。蛋白质含量从21.01％和32.42％（分别为生鸡肉和熟鸡肉）增加到80％。低脂肪含量（2.55％）导致在强制对流脱水器中于65°C煮熟的鸡肉样品。发现烤箱中煮熟的鸡胸肉的色差（∆E）更高（19.39至21.36）。在强制对流干燥器中，生和熟鸡胸脯在45°C，55°C和65°C下的最高脱水时间分别为7小时，6小时和5小时，6小时，4小时和3小时。页面，修改后的页面和对数模型是最能代表r ²的实验数据的模型 值范围从0.9999到0.9928。