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<p>The present study investigated the influence of different drying temperatures (50, 60, and 70&#xa0;°C) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. The drying process takes place in a decreasing rate period at every drying temperature. Among the four tested kinetic models, the Page model showed the best fit to the experimental drying data. TBARS value was found to be lower due to the shortening of the drying time at high drying temperatures. Second-order and first-order kinetic models were fitted to lipid and protein oxidation respectively. Lipid oxidation occurs twice as fast as protein oxidation due to activation energy results. As the drying temperatures increased, the lightness values of the samples did not change, while the redness, yellowness, and browning index values increased, also whiteness index values decreased depending on the prolongation of the time. No apparent increase or decrease in color values other than Δ<i>E</i> values was determined during all drying processes. The Δ<i>E</i> value fits the zero-order kinetic model.</p>

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Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年8月5日

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  • Engin Demiray,
  • Orhan Özünlü,
  • Haluk Ergezer,
  • Ramazan Gökçe

摘要

The present study investigated the influence of different drying temperatures (50, 60, and 70 °C) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. The drying process takes place in a decreasing rate period at every drying temperature. Among the four tested kinetic models, the Page model showed the best fit to the experimental drying data. TBARS value was found to be lower due to the shortening of the drying time at high drying temperatures. Second-order and first-order kinetic models were fitted to lipid and protein oxidation respectively. Lipid oxidation occurs twice as fast as protein oxidation due to activation energy results. As the drying temperatures increased, the lightness values of the samples did not change, while the redness, yellowness, and browning index values increased, also whiteness index values decreased depending on the prolongation of the time. No apparent increase or decrease in color values other than ΔE values was determined during all drying processes. The ΔE value fits the zero-order kinetic model.