Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/4020 |
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| author | Yuangang Li Jingming Zhang Junsheng Wang Junpeng Ren Chuanai Cao Qian Liu Xinning Huang |
| author_facet | Yuangang Li Jingming Zhang Junsheng Wang Junpeng Ren Chuanai Cao Qian Liu Xinning Huang |
| author_sort | Yuangang Li |
| collection | DOAJ |
| description | As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying characteristics and quality attributes of pork skin crisps (PSC). Five classical drying models were used to non-linearly fit the experimental data, and the Midilli et al. model was suitable for characterizing the MVD process of PSC. Before reaching a constant rate of drying, increasing microwave power and time can improve the brittleness and expansion ratio of PSC. In the constant rate drying stage, most of the free water in PSC was removed, showing the best brittleness and a stable expansion ratio. High power and long processing time can lead to serious lipid oxidation and change the flavor of PSC. Overall, the desired quality of PSC is recommended as 700 W for 6 min. This study can provide a reference for MVD application of meat-based by-product leisure foods. |
| format | Article |
| id | doaj-art-04075f3ae1f849e4b24b78232445fb34 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-04075f3ae1f849e4b24b78232445fb342024-12-27T14:26:16ZengMDPI AGFoods2304-81582024-12-011324402010.3390/foods13244020Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin CrispsYuangang Li0Jingming Zhang1Junsheng Wang2Junpeng Ren3Chuanai Cao4Qian Liu5Xinning Huang6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150030, ChinaAs an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying characteristics and quality attributes of pork skin crisps (PSC). Five classical drying models were used to non-linearly fit the experimental data, and the Midilli et al. model was suitable for characterizing the MVD process of PSC. Before reaching a constant rate of drying, increasing microwave power and time can improve the brittleness and expansion ratio of PSC. In the constant rate drying stage, most of the free water in PSC was removed, showing the best brittleness and a stable expansion ratio. High power and long processing time can lead to serious lipid oxidation and change the flavor of PSC. Overall, the desired quality of PSC is recommended as 700 W for 6 min. This study can provide a reference for MVD application of meat-based by-product leisure foods.https://www.mdpi.com/2304-8158/13/24/4020pork skin crispsmicrowave vacuum dryingdrying characteristicsby product utilizationquality attributes |
| spellingShingle | Yuangang Li Jingming Zhang Junsheng Wang Junpeng Ren Chuanai Cao Qian Liu Xinning Huang Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps Foods pork skin crisps microwave vacuum drying drying characteristics by product utilization quality attributes |
| title | Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps |
| title_full | Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps |
| title_fullStr | Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps |
| title_full_unstemmed | Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps |
| title_short | Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps |
| title_sort | evaluation of drying characteristics and quality attributes for microwave vacuum drying of pork skin crisps |
| topic | pork skin crisps microwave vacuum drying drying characteristics by product utilization quality attributes |
| url | https://www.mdpi.com/2304-8158/13/24/4020 |
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