Indirect and mixed‐mode solar drying and its effect on physicochemical properties of raw and cooked chicken breast meat

Abstract

Chicken meat is the most consumed worldwide protein but, unfortunately, is very perishable. This study analyzes two solar drying methods: mixed-mode solar drying (MM-SD) and indirect-mode solar drying (IM-SD). Moreover, it examines its influence on drying kinetics and physicochemical properties of cooked and raw chicken breast meat. In addition, water effective diffusivity D eff $$ \left({D}_{\mathrm{eff}}\right) $$ modeling was studied. The MM-SD reaches equilibrium moisture faster than the IM-SD. In both technologies, drying kinetics show a predominantly period of decreasing drying rate, suggesting that diffusion was the primary physical mechanism governing moisture transport in chicken breast meat. The D eff $$ {D}_{\mathrm{eff}} $$ is slightly higher with cooked chicken than with raw chicken for both technologies. In addition, the cooked meat samples observed a high color difference in cooked chicken breast meat and higher fats and protein content values. According to the results, we could conclude that solar drying of chicken meat is feasible for obtaining quality products. Novelty impact statement Both low-cost solar technologies analyzed can provide dry chicken of adequate quality, preserving this valuable food for its nutritional properties and low cost. In addition, thin-bed and effective diffusivity modeling offer essential information for larger-scale production, helping sustainable development objectives. The cooked samples presented a minor difference in color and showed a higher percentage of protein and fat at the end of the process.