Drying kinetics behavior of turkey breast meat in different drying methods-Reference-Cited by-同舟云学术

Drying kinetics behavior of turkey breast meat in different drying methods

Published:2020-07-13 Issue:10 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Elmas Feyza¹,Bodruk Anıl²,Köprüalan Özgün²,Arıkaya Şeyma²,Koca Nurcan²,Serdaroğlu Fatma Meltem²,Kaymak‐Ertekin Figen²^ORCID,Koç Mehmet¹^ORCID

Affiliation:

1. Faculty of Engineering, Department of Food Engineering Aydın Adnan Menderes University Aydın Turkey

2. Faculty of Engineering, Department of Food Engineering Ege University Izmir Turkey

Funder

Pınar Entegre Et ve Un Sanayi

Tubitak

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13487

Reference37 articles.

1. Moisture diffusivity and activation energy for high velocity hot air drying of chicken meat;Akhtar J.;International Journal of Livestock Research,2017

2. Technologies to shorten the drying period of dry-cured meat products

3. Simulation of a Combined Microwave and Radiant Freeze Dryer

4. Poultry meat processing and product technology;Barbut S.;Poultry Products Processing,2001

5. Effects of microwave and infrared drying on the quality of carrot and garlic

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