ArticleJournal of food science and technology2019
Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Influence of Radio Frequency Heating on the Pasteurization and Drying of Solid-State FermentedFoods (Basel, Switzerland) · 2022Article
- Application of image analysis technique to determine cleaning of ohmic heating system for milk.Journal of food science and technology · 2019Article
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Authors and funding
4 authors.
Funding
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Abstract
Vacuum radio frequency drying (VRFD) combining the advantages of RF heating with vacuum drying (VD) was applied to produce chicken powders. Drying time and some properties of VRFD the powders were compared with VD and microwave vacuum drying (MVD) (915 MHz and 2450 MHz). Results showed that the total drying time of VRFD chicken powders was the shortest (100 min) while that for VD powders was the longest (180 min). VRFD chicken powders exhibited the lowest hygroscopicity (2.17%), the highest water holding capacity (254.80%), and better color and taste. Besides, VRFD powders had maximum umami flavor among the obtained powders. Contrarily, the color and flavor of VD powders were the most undesirable. Additionally, VRFD had less effect on protein secondary structures compared with MVD. It was concluded that, VRFD possesses the necessary potential for use at industrial level in the production of chicken powders with high qualities.
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