International Journal of Chemical Studies
Vol. 6, Issue 1 (2018)
Influence of temperatures and pretreatments on chicken meat during convective drying
Author(s): Javeed Akhtar and PK Omre
Abstract: Present studies were conducted to determine the influence of hot air drying on two types of chicken meat samples (raw and treated) having dimension approximately 1-cm long and 1-cm wide and 1-thick at five level of temperatures (45, 55, 65, 75, and 85 ⁰C), air velocity (4.5 m/s). The effect of temperature was high on the kinetics of drying and quality of product as compared to treatment methods. Raw samples showed higher influence on volumetric shrinkage, rehydration ratio and hardness as compared with treated samples. Effective diffusivity was calculated from 6.335×10-09 to 3.195×10-08 (m2/s) for treated samples and 5.920×10-09 to 2.986×10-08 (m2/s) for raw samples. Activation energy was 36.79 KJ/mole for treated samples and 37.82 KJ /mole for raw samples.
Pages: 1590-1597 | 372 Views 10 Downloads
How to cite this article:
Javeed Akhtar, PK Omre. Influence of temperatures and pretreatments on chicken meat during convective drying. Int J Chem Stud 2018;6(1):1590-1597.