Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. (November 2018)

• Record Type: Journal Article
• Authors: Aykın-Dinçer, Elif; Erbaş, Mustafa
• Is Part Of: Meat science. Volume 145(2018)
• Page Start: 114
• Page End: 120
• Publication Date: 2018-11
• Subjects: Adsorption isotherm -- Beef slices -- Modeling -- Quality -- Vacuum drying; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.06.007
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: In this study, the effect of salt content (0, 5, 10, 15 and 20 g/100 g dry basis) on the drying kinetics, adsorption isotherms, and quality characteristics of beef slices were investigated. Beef slices were salted and vacuum-dried at 70 °C, until a moisture content of 32% (dry basis). The adsorption isotherms of the dried beef slices were described at 25 °C. The drying time for beef slices at the salt contents of 0, 5, 10, 15 and 20 g NaCl/100 g d.b. were 212, 207, 194, 160 and 137 min respectively. Modified Henderson and Pabis, and Page models exhibited a better fit for the drying kinetics of beef slices than the other drying models tested. The adsorption isotherm of dried beef slices is typical Type-II, but the addition of salt led to this behavior to change to type III. The BET model ( R 2 > 0.98 and % E ≤ 13.40) for all samples exhibited a good fit to the experimental data. Highlights: The drying kinetics and adsorption isotherms of beef slices were investigated. Drying time was reduced with increasing salt content. Modified Henderson-Pabis and Page models exhibited a better fit for drying data. The BET model could be used as a suitable sorption model for all samples.