Cargando…

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...

Descripción completa

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

Ejemplares similares

Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit
por: Akcicek, Alican, et al.
Publicado: (2023)

Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
por: Akcicek, Alican, et al.
Publicado: (2022)

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat
por: Najjaa, Hanen, et al.
Publicado: (2020)

Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics
por: Lang, Emilie, et al.
Publicado: (2016)

Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée
por: Puente-Díaz, Luis, et al.
Publicado: (2020)

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability
por: Akcicek, Alican, et al.
Publicado: (2021)

Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration
por: Zhang, Xinyu, et al.
Publicado: (2023)

A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
por: Kim, Si-Yeon, et al.
Publicado: (2023)

The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans
por: Aravindakshan, Shruti, et al.
Publicado: (2021)

The Influence of Local Microstructure Inhomogeneities on Local Drying Kinetics during Freeze-Drying
por: Gruber, Sebastian, et al.
Publicado: (2022)

Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability
por: Akcicek, Alican, et al.
Publicado: (2022)

Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon
por: Çelen, Soner
Publicado: (2019)

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
por: Santos, Karoline Costa, et al.
Publicado: (2020)

Study on the Rehydration Quality Improvement of shiitake Mushroom by Combined Drying Methods
por: Hu, Lina, et al.
Publicado: (2021)

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)
por: Achaglinkame, Matthew A., et al.
Publicado: (2020)

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure
por: Geng, Zhihua, et al.
Publicado: (2023)

The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves
por: Mujaffar, Saheeda, et al.
Publicado: (2016)

Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics
por: Genovese, Jessica, et al.
Publicado: (2022)

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity
por: Yang, Kai-Wen, et al.
Publicado: (2022)

Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans
por: Dong, Wenjiang, et al.
Publicado: (2018)

Paper Stacks for Uniform Rehydration of Dried Reagents in Paper Microfluidic Devices
por: Das, Debayan, et al.
Publicado: (2019)

The Fate of Grafts of Sarcoma 37 Mince after Exposure to Low Temperature and Freeze-drying
por: Warner, P. T. J. C. P., et al.
Publicado: (1950)

Influence of Bulk Nanobubbles Generated by Acoustic Cavitation on Powder Microstructure and Rehydration Characteristics of Spray-Dried Milk Protein Concentrate Powders
por: Babu, Karthik Sajith, et al.
Publicado: (2023)

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials
por: Zinina, Oksana, et al.
Publicado: (2020)

Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry
por: Salehi, Fakhreddin, et al.
Publicado: (2023)

The effectiveness of using text and pictograms on oral rehydration, dry-mixture sachet labels
por: Heyns, Jeanne, et al.
Publicado: (2021)

Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics
por: Önal, Begüm, et al.
Publicado: (2021)

Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition
por: Zhang, Jikai, et al.
Publicado: (2023)

A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.)
por: Cardador-Martínez, Anaberta, et al.
Publicado: (2022)

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears
por: Kian-Pour, Nasim
Publicado: (2023)

Ultrastructural Analysis of Rehydrated Human Donor Corneas After Air-Drying and Dissection by Femtosecond Laser
por: Pedrotti, Emilio, et al.
Publicado: (2021)

Rehydration of Air-Dried Smears with Normal Saline: An Alternative for Conventional Wet Fixation Method in Cervical Cytological Study
por: Kapse, Sachin Shivaji, et al.
Publicado: (2018)

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches
por: Kaczmarek, Anna, et al.
Publicado: (2021)

Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics
por: Casaverde-Pacherrez, Luis Alberto, et al.
Publicado: (2022)

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
por: Mazumder, Md. Anisur Rahman, et al.
Publicado: (2023)

Kinetics of Supercritical Drying of Gels
por: Şahin, İbrahim, et al.
Publicado: (2017)

Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi
por: Ostojić, Sanja, et al.
Publicado: (2023)

The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer
por: Pater, Aneta, et al.
Publicado: (2022)

Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties
por: Yarahmadi, Negar, et al.
Publicado: (2020)

Microbial Flora and Food Borne Pathogens on Minced Meat and Their Susceptibility to Antimicrobial Agents
por: Tassew, Haimanot, et al.
Publicado: (2010)

Cannot write session to /tmp/vufind_sessions/sess_6vbjaomndnkmdslsl619fsn7fp