Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

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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Bibliographic Details
Main Authors: Aslı Aksoy, Salih Karasu, Alican Akcicek, Selma Kayacan
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Foods
Subjects:
ultrasound assisted drying
minced meat
SEM
microstructural
Online Access:https://www.mdpi.com/2304-8158/8/6/216

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