Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods.

ABSTRACT: Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The study aimed to evaluate the impact of US pre-treatment on the hot air (HA) and freeze-drying (FD) of chicken breast meat and the quality of the dried products. US pre-treatment had a varied impact depending on the drying method used. The contact US method extended the HA drying time (about 50%) but improved water removal during FD (about 30%) compared to the untreated samples. Both methods resulted in low water content (<8.3%) and low water activity (<0.44). While rehydration properties (RR) and hygroscopicity (H) were not significantly affect

SUBMITTER: Szymanska I 

PROVIDER: S-EPMC11395696 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature