Abstract
In the present study, instant controlled pressure drop (DIC) was used as a novel texturing pretreatment of fresh chicken breast meat, before hot airflow drying, in order to modify the texture of the meat and obtain a controlled expansion. Three different drying techniques were compared: conventional hot airflow drying, freeze drying, and swell drying (a combination of DIC and hot airflow drying). DIC was carried out under various conditions in order to achieve multi-criteria optimization. A two-parameter, five-level response surface methodology was used to optimize the operating parameters of saturated steam pressure and thermal holding time, starting with the meat's initial water content. Saturated steam pressure had a significant impact on the expansion ratio. The higher the expansion ratio, the better the different functional qualities. Microstructural changes reduced drying time, and increased rehydration kinetics and water holding capacity (WHC). The starting accessibility δWs and the internal effective water diffusivity Deff were studied for both drying and rehydration processes in accordance with the coupled washing/diffusion (CWD) phenomenological model.
Published Version
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