EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES

Authors

  • Orhan Ozunlu
  • Haluk Ergezer
  • Engin Demiray
  • Ramazan Gokce

DOI:

https://doi.org/10.52292/j.laar.2021.749

Keywords:

Chicken breast meat, Rehydration, Kinetic, Color, Modeling

Abstract

In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. ΔE and chroma values of the rehydrated samples at 90°C and 100°C samples were found statistically similar. To describe the rehydration kinetics, four different models, Peleg’s, Weibull, first order and exponential association, were considered. Between these four models proposed Peleg’s model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of chicken meat increased as water rehydration temperature increased.

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Published

2021-06-27

Issue

Vol. 51 No. 3 (2021): Latin American Applied Research

Section

Heat and Mass Transfer

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