Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Videos
Videos
Thesis submission
Thesis submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Contact us
Contact us
Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions
Date
2014-04-26
Author
Karabacak, Meltem Soydan
Esin, Ali
Çekmecelioğlu, Deniz
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
6
views
0
downloads
Cite This
The aim of this study was to investigate the effects of meat fiber directions and air conditions on moisture and temperature developments, shrinkage, and effective diffusivity constants compared to homogenous minced meat samples. The lean meat with three fiber directions and minced meat samples were dried at temperatures of 48 and 70 degrees C and air flow rates of 0.5, 1.0, and 1.7m/s. The minced meat samples showed 1.0 +/- 0.19 to 4.4 +/- 0.03 degrees C higher temperature values and 2.3 +/- 0.004 to 6.2 +/- 0.003% lower moisture losses than the lean meat samples in all fiber directions. The lowest temperatures were observed in lean meat with h (1) (normal flow, normal drying) fiber direction. The highest moisture loss and diffusion coefficient were observed in lean meat with h (2) (parallel flow, normal drying) and v (normal flow, parallel drying) fiber directions, which also possessed the shortest drying times (10.4 and 13.4h, respectively). The estimated diffusion coefficient values ranged between 1.11x10(-9) and 5.54x10(-9). The results indicated that lean and minced meat samples differed in their drying behaviors in a tray dryer under the tested conditions with >90% reproducibility (or <= 10% coefficient of variation).
Subject Keywords
Physical and Theoretical Chemistry
,
General Chemical Engineering
URI
https://hdl.handle.net/11511/39540
Journal
DRYING TECHNOLOGY
DOI
https://doi.org/10.1080/07373937.2013.855784
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
M. S. Karabacak, A. Esin, and D. Çekmecelioğlu, “Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions,”
DRYING TECHNOLOGY
, vol. 32, no. 6, pp. 695–707, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39540.