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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

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