Production of Dehydrated Chicken Meat by Forced Draft Microwave Drying. Studies on Forced Draft Microwave Drying. Part III.

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  • マイクロ波通風乾燥に関する研究　（第３報）　　鶏肉のマイクロ波通風乾燥と復水性
  • ケイニク ノ マイクロハ ツウフウ カンソウ ト フクスイセイ
  • Studies on Forced Draft Microwave Drying Part III
  • マイクロ波通風乾燥に関する研究(第3報)

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Abstract

Most dried food is produced by traditional hot-air drying methods, by which the fresh flavour, natural texture and color are liable to be lost or changed. Case hardening and thermal denaturation can also occur, which decrease the rate of drying and prevent the rehydration of dried meat. An important quality criterion for such dried meat products is rehydration capacity; the drying process should not affect water absorption capacity of the meat. We dried minced raw chicken, molded into 4 thin pieces (130mm×130mm, thickness 3mm, weight 0.07kg/piece), at various levels of microwave power and at various air temperatures. The samples were immersed in an aqueous solution of 2% NaCl at 10°C after drying, and their rehydration was examined. We obtained dried chicken of quality with minimum heat damage by choosing appropriate drying conditions. Forced draft drying at 80°C, gave almost the same dehydration curve as did microwave-assisted forced draft drying at 0.14kW/kg microwave power and 60°C. However, the proteins of meat dried in this way were obviously damaged in drying, and on reconstitution, only a fraction of the moisture it originally contained was absorbed. The optimal conditions were; microwave power 0.14kW/kg, air temperature 60°C, and drying time 2 hours. On reconstitution, the meat dried in this way returned to a state that closely resembled raw meat, which will be useful as an ingredient in various meals.

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