Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

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...

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Detalles Bibliográficos
Autores principales: Aksoy, Aslı, Karasu, Salih, Akcicek, Alican, Kayacan, Selma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617532/
https://www.ncbi.nlm.nih.gov/pubmed/31216705
http://dx.doi.org/10.3390/foods8060216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617532/
https://www.ncbi.nlm.nih.gov/pubmed/31216705
http://dx.doi.org/10.3390/foods8060216

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