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Drying Technology
An International Journal
Volume 37, 2019 - Issue 2
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Original Articles

Microwave vacuum drying and puffing of the meat tissue - process analysis

Tomasz PawlakFood Engineering Group, Poznań University of Life Sciences, Poznań, PolandView further author information
,
Jolanta GawałekFood Engineering Group, Poznań University of Life Sciences, Poznań, PolandCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-2501-3169View further author information
ORCID Icon,
Antoni RynieckiFood Engineering Group, Poznań University of Life Sciences, Poznań, PolandView further author information
,
Jerzy StangierskiDepartment of Food Quality Management, Poznań University of Life Sciences, Poznań, PolandView further author information
,
Idzi SiatkowskiDepartment of Mathematical and Statistical Methods, Poznań University of Life Sciences, Poznań, PolandView further author information
,
Barbara PeplińskaNanoBioMedical Centre, Adam Mickiewicz University, Poznań, PolandView further author information
&
Edward PospiechInstitute of Meat Technology, Poznań University of Life Sciences, Poznań, PolandView further author information
 show all
Pages 156-163 | Received 11 Nov 2017, Accepted 20 Feb 2018, Published online: 14 Mar 2018

Citations (15)

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Read on this site (4)

Shasha Cheng, Wentao Su, Long Yuan & Mingqian Tan. (2021) Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods. Drying Technology 39:11, pages 1577-1594.
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Jhony T. Teleken, Marintho B. Quadri, Antonio P. N. Oliveira, João B. Laurindo, Ashim K. Datta & Bruno A. M. Carciofi. (2021) Mechanistic understanding of microwave-vacuum drying of non-deformable porous media. Drying Technology 39:7, pages 850-867.
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Xiuxiu Teng, Min Zhang, Bhesh Bhandari, Jichen Xu & Yaping Liu. (2020) A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods. Drying Technology 38:14, pages 1929-1942.
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Fan Yang, Min Zhang & Yaping Liu. (2019) Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel. Drying Technology 37:14, pages 1757-1765.
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Articles from other publishers (11)

Anıl Bodruk, Feyza Elmas, Özgün Köprüalan Aydın, Şeyma Arikaya, Fatma Meltem Serdaroğlu, Mehmet Koç, Nurcan Koca & Figen Kaymak‐Ertekin. (2023) Effect of pre‐drying methods on the quality aspects of explosive puffed dried beef snack. Journal of Food Process Engineering 46:6.
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Jing Liu, Yuanyuan Liu, Xiangli Li, Jiubin Zhu, Xiaomin Wang & Longchuan Ma. (2023) Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices. LWT 173, pages 114372.
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Ahmed Mediani, Hamizah Shahirah Hamezah, Faidruz Azura Jam, Nursyah Fitri Mahadi, Sharon Xi Ying Chan, Emelda Rosseleena Rohani, Noor Hanini Che Lah, Ummi Kalthum Azlan, Nur Aisyah Khairul Annuar, Nur Aida Fatin Azman, Hamidun Bunawan, Murni Nazira Sarian, Nurkhalida Kamal & Faridah Abas. (2022) A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition 9.
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Krzysztof Przybył, Franciszek Adamski, Jolanta Wawrzyniak, Marzena Gawrysiak-Witulska, Jerzy Stangierski & Dominik Kmiecik. (2022) Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions. Applied Sciences 12:15, pages 7840.
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Tomasz Pawlak, Agnieszka A. Pilarska, Krzysztof Przybył, Jerzy Stangierski, Antoni Ryniecki, Dorota Cais-Sokolińska, Krzysztof Pilarski & Barbara Peplińska. (2022) Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks. Applied Sciences 12:10, pages 5071.
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Luis González-Cavieres, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Rodrigo Díaz-Álvarez & Roberto Lemus-Mondaca. (2021) Advances in vacuum microwave drying (VMD) systems for food products. Trends in Food Science & Technology 116, pages 626-638.
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Xiu He, Rong Lin, Shasha Cheng, Siqi Wang, Lijing Yuan, Haitao Wang, Huihui Wang & Mingqian Tan. (2021) Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber. Journal of Food Science 86:6, pages 2499-2512.
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Feyza Elmas, Anıl Bodruk, Özgün Köprüalan, Şeyma Arıkaya, Nurcan Koca, Fatma Meltem Serdaroğlu, Figen Kaymak-Ertekin & Mehmet Koç. (2021) The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat. LWT 145, pages 111350.
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Xiuxiu Teng, Min Zhang, Bhesh Bhandari & Yaping Liu. (2020) Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing 124, pages 266-277.
Crossref
Krzysztof Przybył, Adamina Duda, Krzysztof Koszela, Jerzy Stangierski, Mariusz Polarczyk & Łukasz Gierz. (2020) Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks. Sensors 20:2, pages 499.
Crossref
D Vasilev, S Stajkovic, N Karabasil, M Dimitrijevic & V Teodorovic. (2019) Perspectives in meat processing. IOP Conference Series: Earth and Environmental Science 333:1, pages 012024.
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