A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods. Issue 14 (1st October 2020)

• Record Type: Journal Article
• Authors: Teng, Xiuxiu; Zhang, Min; Bhandari, Bhesh; Xu, Jichen; Liu, Yaping
• Is Part Of: Drying technology. Volume 38:Issue 14(2020)
• Page Start: 1929
• Page End: 1942
• Publication Date: 2020-10-01
• Subjects: Chicken powders -- drying -- hygroscopicity -- glass transition temperature -- physical and chemical properties -- sensory quality; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2019.1679831
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Different drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders.