EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES
Keywords:Chicken breast meat, Rehydration, Kinetic, Color, Modeling
In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100Â°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. Î”E and chroma values of the rehydrated samples at 90Â°C and 100Â°C samples were found statistically similar. To describe the rehydration kinetics, four different models, Pelegâ€™s, Weibull, first order and exponential association, were considered. Between these four models proposed Pelegâ€™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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