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In this study, turkey breast meat samples were dried with hot air (60, 75, 90 C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03-2.53 × 10 −10 , 27.89-103.96 × 10 −10 and 2.99-3.36 × 10 −10 m 2 /s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

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Patlatmalı puf kurutma yöntemi, ekstrüzyon teknolojisinde olduğu gibi ürüne dokusal ve duyusal kazanım sağlayan ve aynı zamanda ürünün raf ömrünü arttıran alternatif bir kurutma yöntemidir. 1960'lı yıllarda patlatmalı puf kurutma temelinde geliştirilen sürekli patlatmalı puf sistemi hali hazırda kullanılan patlatmalı puf sisteminin temelini oluşturmaktadır. Günümüzde bu işlem öncelikle farklı ön kurutma yöntemleriyle ürün neminin %20 civarına getirilip, sonrasında yüksek sıcaklık ve basınç etkisiyle kısa sürede puf edilmesi ve sonraki süreçte vakum altında kurutulması şeklinde sürekli bir sistem haline dönüştürülmüştür. Bu derlemede, patlatmalı puf kurutma ve meyve ve sebzelerde güncel patlatmalı puf kurutma uygulamaları hakkında bilgi sunulmaktadır.

In the current study, three different drying methods, including hot air drying (50, 60, 70 °C and 1.8 m/s), microwave drying (180, 360, 540 W) and freeze-drying (0.2, 0.15, 0.1 mbar) were experimentally studied and the drying kinetics of reduced-fat white cheese (RFWC) were determined. Microwave drying process time was significantly shorter than hot air drying and freeze-drying for RFWC. Semi-empirical models were applied to determine the most appropriate drying model targeting the highest R 2 and the lowest RMSE and χ 2 values representing the drying kinetics of RFWC. The effective diffusion coefficient values for different drying methods varied from 1.521 x 10-9 to 4.432 x 10-8 m 2 /s. Through increasing the temperature, microwave power, and vacuum pressure, effective diffusion coefficient values increased. The activation energy values were determined as 12.421 kJ/mol for hot air drying and 5.599 W/g for microwave drying.

Hot air drying (HAD), freeze drying (FD), and microwave drying (MD) pretreatments were applied under different conditions to determine the effect of the pre-drying methods on the explosive puffing drying (EPD) of beef samples. All samples were pre-dried up to 30%, 40%, and 50% moisture contents (wb), and three different predrying conditions were treated (60-75-90 C for HAD, 0.1-0.15-0.2 mbar for FD, and 180-360-540 W for MD), and EPD was applied at constant conditions until the final moisture content. The protein contents of all the samples were high, and TBARS values were below 2 mg/kg sample. FD + EPD combined application has provided lower water activity, more crispy, less hard, more expanded, and higher rehydration capacity. The most appropriate pre-drying method was found to be FD with the conditions of 0.1 mbar and 30% moisture content [wb]) prior to EPD to obtain beef snacks having a high protein content, crispy texture, and acceptable color. Practical ApplicationLong drying times, noncrispy texture, and low sensorial quality are the main problems in dried meat products. EPD is a novel texturizing and drying method providing a crispy texture in a relatively short time by improving product quality. In recent years, different pre-drying methods have been applied to improve the effect of EPD method. An acceptable beef snack with high protein content, crispy texture, and higher volumetric expansion was obtained for the first time by combining FD + EPD in this research. The method can be applicable to scale-up studies. Thus, well-texturized, highly nutritious, and acceptable dried beef snacks, cheese snacks, vegan products, and fortified products with some vitamins and bioactives can be produced by this method in relatively short time with high quality.

Dairy products, which have been used for many years in the nutrition of individuals, have many benefits for human health. Due to recent developments such as climate changes, raw material deficiency and increased population, humankind has been forced to seek alternative resources from the space in the latest decades. Yet, in the space, feeding has for so long been world-centered and effectuated short term. Due to swift rise of 3-dimensional and 4-dimensional printer technologies at the end of 20th century, onset of 21st century, quick expansion, and wide use of such technologies, their use in space missions and space-food production has come to the surface. Within the context of this study, data related to utilizing dairy products as a space food and data on using 3-dimensional (3D) and 4-dimensional (4D) printers to generate these products in space mission were collected and evaluated in the review.