Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents

AYKIN DİNÇER E., ERBAŞ M.

Meat Science, cilt.145, ss.114-120, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 145
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.meatsci.2018.06.007
  • Dergi Adı: Meat Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.114-120
  • Anahtar Kelimeler: Adsorption isotherm, Beef slices, Modeling, Quality, Vacuum drying, MOISTURE SORPTION ISOTHERMS, LIPID OXIDATION, DESORPTION ISOTHERMS, SODIUM-CHLORIDE, MEAT, TEMPERATURE, WATER, BEHAVIOR, PARAMETERS, FOODS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

© 2018In this study, the effect of salt content (0, 5, 10, 15 and 20 g/100 g dry basis) on the drying kinetics, adsorption isotherms, and quality characteristics of beef slices were investigated. Beef slices were salted and vacuum-dried at 70 °C, until a moisture content of 32% (dry basis). The adsorption isotherms of the dried beef slices were described at 25 °C. The drying time for beef slices at the salt contents of 0, 5, 10, 15 and 20 g NaCl/100 g d.b. were 212, 207, 194, 160 and 137 min respectively. Modified Henderson and Pabis, and Page models exhibited a better fit for the drying kinetics of beef slices than the other drying models tested. The adsorption isotherm of dried beef slices is typical Type-II, but the addition of salt led to this behavior to change to type III. The BET model (R2 > 0.98 and %E ≤ 13.40) for all samples exhibited a good fit to the experimental data.