Role of mid- and far-infrared for improving dehydration efficiency in beef jerky drying-Reference-Cited by-同舟云学术

Role of mid- and far-infrared for improving dehydration efficiency in beef jerky drying

Published:2017-08-01 Issue:3 Volume:36 Page:283-293
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Li Xia¹,Xie Xiaolei¹,Zhang Chun-hui¹,Zhen Sun¹,Jia Wei¹

Affiliation:

1. Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1326129

Reference47 articles.

1. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

2. Using A Double-Pass Solar Drier For Jerky Drying

3. Thermodynamic model of meat drying by infrarred thermography

4. Drying modelling of defrosted pork meat under forced convection conditions

5. Goat meat quality. Effects of salting, air-drying and ageing processes

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