Abstract
Convective drying is the most common way of poultry meat chips dehydration. These drying kinetic traits are the base for hardware design of technological process for this product production. Convective drying kinetic traits have been determined for chips samples with 4, 6, 8 and 10 mm thickness made from whole muscle chicken and turkey thighs and also from minced chicken fillets 2, 3 and 4 mm thickness. Presence of partial volume evaporation has been established (about 90%) for samples with 4, 6, 8 and 10 mm thickness made from whole muscle chicken and turkey thighs. It was found that for drying plates from minced poultry meat direct dependence between different plate thicknesses and evaporation intensity is less pronounced than for drying plates from whole muscles with the same thicknesses.
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