Abstract

In this study, the drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips were investigated. For this purpose, beef slices were treated with spice mixture (4 g/100 g beef) and then dried with 2 different air temperature (60 and 70 °C) and 3 different microwave power (0, 90 and 180 W at fixed product weight). Drying process was terminated when moisture content of samples went below 15% and then drying kinetics and quality characteristics of the beef chips were analyzed. Drying time of beef chips reduced due to the increase in the microwave power and temperature whereas Page model was the most suitable model for identifying drying kinetics. It was also noted that average moisture content of microwave-assisted hot air dried beef chips was 12.8% (dry basis), water activity (a_w) value was 0.70, pH value was 5.8 and thiobarbituric acid reactive substances (TBARS) value was 30.48 µmol MDA/kg. It was further found that those beef chips that were dried at high temperature (70 °C) and microwave power (180 W) had darker color (higher a* value) and shorter, thicker and harder (high cutting force). Moreover, it was finally noted that such fast drying samples had better microbial and sensory quality.

摘要

在这项研究中，研究了微波辅助热风干燥牛肉片的干燥动力学和质量特性。为此，牛肉片用香料混合物（4 克/100 克牛肉）处理，然后用 2 种不同的空气温度（60 和 70 °C）和 3 种不同的微波功率（0、90 和 180 W，固定产品重量）干燥）。当样品的水分含量低于 15% 时终止干燥过程，然后分析牛肉片的干燥动力学和质量特性。由于微波功率和温度的增加，牛肉片的干燥时间减少，而佩奇模型是最适合识别干燥动力学的模型。还注意到微波辅助热风干燥牛肉片的平均水分含量为 12.8%（干基），水分活度（a_w ) 值为 0.70，pH 值为 5.8，硫代巴比妥酸反应性物质 ( TBARS ) 值为 30.48 µmol MDA/kg。进一步发现，在高温（70°C）和微波功率（180 W）下干燥的那些牛肉片颜色更深（a*值更高），更短、更厚、更硬（高切削力）。此外，最终注意到这种快速干燥的样品具有更好的微生物和感官质量。