Dried chicken meat is an important ingredient in the
production of ready-to-eat noodles.
The general used drying method is hot air drying, but the final chicken
meat product is affected in terms of loss of nutritional value and sensory
quality. Therefore alternative drying technologies have been looked for. Two of
these were used in the present study.
Two stage drying techniques, super-heated steam drying in the first stage
followed by heat pump drying in the second and superheated steam drying in the
first stage followed by hot air drying in the second stage, were tested. The
effects of temperature and moisture content after the first phase of the drying
process on the quality aspects as color, shrinkage and rehydration ability, of
the dried chicken meat were evaluated. As a control treatment purely
superheated steam drying was applied.
Temperature in the first (superheated steam was applied at 120, 140 and 160
Â°C) and second phase (55 Â°C) of the drying process proved to be the important
factor for a successful application of these technologies. Color was heavily
affected by temperature (browning) as was shrinkage of the meat. A long exposure
time at a high temperature makes proteins to denature and lose water
The superheated steam drying followed by heat pump drying proved to be the
best suitable technique for drying chicken meat to be used as an ingredient in
Source: Journal of Food Engineering
80, 2007, 1023-1030
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