Microwave vacuum drying and puffing of the meat tissue - process analysis (original) (raw)
Related papers
Foods
This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method result...
Journal of Food Engineering, 2007
The effects of moisture content of the pre-dehydrated fish slices, microwave (MW) power output, and vacuum degree on the quality of the savory crisp bighead carp slices were studied. The single factor tests indicated that, the optimal moisture content, microwave power output, and vacuum degree were 19.8 ± 2% (50°C hot air drying for 3 h), 686 ± 3.5 W and 0.09 MPa, respectively. The results showed that proper moisture content of the pre-dehydrated fish slices and microwave power could increase the expansion ratio and crispness of the fish slices, and then improve the sensory quality of the finished products. The higher vacuum degree could enhance the puffing effect, improve the crispness of the fish slices, increase the energy efficiency of microwave heating, and obviously decrease the burnt spots formation on the surface of the finished products. The processing parameters of the savory crisp bighead carp slices were optimized by a L 15 (5 1 · 3 2 ) orthogonal design based on the single factor tests. The optimum processing parameters were finally determined as that the moisture content of the pre-dehydrated fish slices controlled at 15.3 ± 1% (50°C hot air drying for 3.5 h), microwave power output selected at 686 ± 3.5 W, microwave heating for 12 s at vacuum degree of 0.095 MPa, and then heating for another 10 s after balanced for 1 min.
Effect of vacuum cooling on the thermophysical properties of a cooked beef product
Journal of Food Engineering, 2002
The thermophysical properties of a cooked beef product cooled using vacuum cooling (VC) and three other cooling treatments including air blast (AB), water immersion (WI) and slow air (SA) were measured. Thermal conductivity, specific heat capacity, thermal diffusivity, porosity, true density and apparent density together with proximates were evaluated in fully cooked and cooled samples. The thermal conductivity showed a good correlation with water content and porosity particularly in vacuum-cooled samples. Thermal conductivity decreased with decreasing apparent density in samples. Loss of moisture and development of porosity during VC had the most significant effects on the thermophysical properties of the samples cooled.
Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs
International Journal of Dairy Technology, 2018
The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as 'pure' cheese snacks) using microwave vacuum drying technology. An acid-set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.
International journal of molecular sciences, 2016
The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and text...
Drying kinetics behavior of turkey breast meat in different drying methods
Journal of Food Process Engineering, 2020
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 m 2 /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. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.
Microwave Drying Kinetics of Mushroom Slices
Drying is one of the mostly used food preservation techniques, which reduces moisture content sufficiently to prevent bacterial growth. One of the drying methods that gained popularity in recent years is microwave drying. Accordingly, in this study, microwave drying behavior of mushroom slices in various thicknesses was studied experimentally for various microwave power levels. In the study, 90W and 360W were selected as microwave power level, and 2mm, 4mm and 6mm were selected as slice thickness. During the experiment, the amount of moisture removed from the product was determined by weight measurements with a scale mounted to microwave oven. Experimental results show that microwave power has a significant effect on the drying rate of product and decreases the drying time considerably. The results also show that the effect of slice thickness is relatively small as compared with the microwave power level. The results also indicate that the Midilli et al. model is an appropriate model to describe the moisture content during microwave drying of mushroom slices. A color analysis was also conducted in this study in order to examine the effect of microwave drying on product quality in terms of color. The results show that there is a decrease in the color quality of the product due to the microwave drying.
This study was aimed to characterize and compare the effects of pretreatment process conditions such as boiling at different sodium chloride solution (0, 3, 4, and 5 %) and drying at different dehydration time (4, 5, and 6 h) on moisture content prior puffing (MCP), volume expansion (VE), moisture loss after puffing (ML), hardness, and color between microwave puffing (MWP) and deep-oil frying puffing (DOFP). The optimal those pretreatment process conditions were selected by means of the Response Surface Methodology including the desirability technique and validated by sensory evaluation. It appeared that the addition of salt increased the MCP associated with puffing processes. VE and hardness were differently affected by two techniques in which those values of DOFP were better than those of MWP values in general. MWP resulted in sample with a higher lightness but lower color intensity when compared to those of DOFP. The results suggested that the gelatin together with MCP might play...
International Journal of Food Science & Technology, 2015
The aim of this study was to investigate the impact of two convection-microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with DT program (D80 and D40). The product processed by the M100 method was characterised by high shear force (WBSF) and high compression force (TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high-temperature conventional roasting method (P180). The study indicated that combining of convection and low-intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat.