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Drying Technology
An International Journal
Volume 32, 2014 - Issue 6
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Original Articles

Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions

Meltem Soydan Karabacak Department of Food Engineering, Middle East Technical University, Ankara, Turkey
,
Ali Esin Department of Food Engineering, Middle East Technical University, Ankara, Turkey
&
Deniz Cekmecelioglu Department of Food Engineering, Middle East Technical University, Ankara, TurkeyCorrespondence[email protected]
Pages 695-707 | Published online: 16 Apr 2014

Citations (12)

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Read on this site (3)

Xia Li, Xiaolei Xie, Chun-hui Zhang, Sun Zhen & Wei Jia. (2018) Role of mid- and far-infrared for improving dehydration efficiency in beef jerky drying. Drying Technology 36:3, pages 283-293.
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G. J. E. von Gersdorff, V. E. Porley, S. K. Retz, O. Hensel, S. O. J. Crichton & B. Sturm. (2018) Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages. Drying Technology 36:1, pages 21-32.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Articles from other publishers (9)

Yuqiao Ren & Da-Wen Sun. (2022) Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging. Food Chemistry 382, pages 132346.
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Shuo Shi, Jia Feng, Geer An, Baohua Kong, Hui Wang, Nan Pan & Xiufang Xia. (2021) Dynamics of heat transfer and moisture in beef jerky during hot air drying. Meat Science 182, pages 108638.
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Shuo Shi, Mengna Zhao, Ying Li, Baohua Kong, Qian Liu, Fangda Sun, Weihua Yu & Xiufang Xia. (2021) Effect of hot air gradient drying on quality and appearance of beef jerky. LWT 150, pages 111974.
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Sena Özbay & Cemalettin Sariçoban. (2021) Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round ( M. semitendinosus ) . British Food Journal 123:6, pages 2066-2078.
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Francis C. Muga, Moses O. Marenya & Tilahun S. Workneh. (2021) Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong. International Journal of Food Science 2021, pages 1-14.
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F. C. Muga, T. S. Workneh & M. O. Marenya. (2020) Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying. Journal of Biosystems Engineering 45:4, pages 362-373.
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Ge Han, Lang Zhang, Qixuan Li, Yan Wang, Qian Chen & Baohua Kong. (2020) Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Science 162, pages 108030.
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Ali Ubeyitogullari & Deniz Cekmecelioglu. (2016) Optimization of Hemicellulose Coating as Applied to Apricot Drying and Comparison with Chitosan Coating and Sulfite Treatment. Journal of Food Process Engineering 39:6, pages 542-552.
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Inna Petrova, Michael Bantle & Trygve Magne Eikevik. (2015) Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment. European Food Research and Technology 241:4, pages 447-458.
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