Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

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dc.authorid0000-0002-7188-817X
dc.contributor.authorOlum, Emine
dc.contributor.authorCandoğan, Kezban
dc.date.accessioned2024-03-28T12:01:45Z
dc.date.available2024-03-28T12:01:45Z
dc.date.issued2024
dc.departmentİstanbul Medipol Üniversitesi, Güzel Sanatlar Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractBeef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10?8, 3.88 × 10?8, and 3.57 × 10?8 m2/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality.
dc.description.sponsorshipAnkara University Scientific Research Project Coordination Officeen_US
dc.identifier.citationOlum, E. ve Candoğan, K. (2024). Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics. International Food Research Journal, 31(1), 42-55. https://dx.doi.org/10.47836/ifrj.31.1.04
dc.identifier.doi10.47836/ifrj.31.1.04
dc.identifier.endpage55
dc.identifier.issn1985-4668
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85187503633
dc.identifier.scopusqualityQ3
dc.identifier.startpage42
dc.identifier.urihttps://dx.doi.org/10.47836/ifrj.31.1.04
dc.identifier.urihttps://hdl.handle.net/20.500.12511/12404
dc.identifier.volume31
dc.identifier.wosQ4en_US
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOlum, Emine
dc.language.isoen
dc.publisherUniversiti Putra Malaysia
dc.relation.ispartofInternational Food Research Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectDrying Curve
dc.subjectHardness
dc.subjectKCl
dc.subjectNaCl
dc.subjectRehydration Ratio
dc.subjectSalting
dc.subjectSEM
dc.titleComparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics
dc.typeArticle

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