A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Teng, Xiuxiu; Zhang, Min; Bhandari, Bhesh; Xu, Jicheng; Liu, Yaping

doi:10.1080/07373937.2019.1679831

Cited by 20 publications

(11 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 5 lower Tg (92.7 ℃) value than the germinated and fermented ones, which could be attributed to an increase in stickiness, caking, and agglomeration during handling and also may contribute to a higher moisture content causing plasticization effect. During germination and fermentation, the process degradation by the enzymes initiate could lead to an increase in the Tg (Teng et al, 2020). A similar trend of low Tg temperature of unsprouted onion powder in comparison to sprouted onion powder was reported by Majid et al (2018).…”

Section: Glass Transition Temperature (T G ) Analysis Of Moringa Powders By Dscsupporting

confidence: 74%

“…The protective effect of vacuum under FD is helpful to increase Tg (Hu et al, 2013). Teng et al (2020) studied the quality of the chicken powder, dried by spray and vacuum drying. They concluded that the application of vacuum in drying reduces the oxidation and degradation of the protein.…”

Section: Glass Transition Temperature (T G ) Analysis Of Moringa Powders By Dscmentioning

confidence: 99%

See 1 more Smart Citation

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

Manju

Rekha

Priyanka

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Moringa oleifera Lam. (Moringaceae) is called a "Miracle Tree" with multiple medicinal and industrial applications. This tree has originated in India and is cultivated in tropical and sub-tropical countries. Almost all the parts of this plant are valuable and edible as they high nutritional and medicinal values (Arora et al., 2013). It is the most abundant source of minerals, vitamins, amino acids, and phytochemicals such as phenols, ascorbic acid, and flavonoids that are important for its high antioxidant activity (Coz-Bolaños et al., 2018). Nutritional composition, phytochemical profile, and antioxidant activity differ significantly with crop variety, drying conditions, and pre-treatments given before use (Attkan et al., 2014;Cho et al., 2013;Singh et al., 2020). In the current scenario, drying is a common practice to obtain superior quality of dehydrated fruits, vegetables, and leaves. Convectional drying may lead to undesirable effects on the physiochemical, organoleptical, and functional properties of food. Lyophilization or freeze-drying (FD) is a novel technique which is carried out by reducing and maintaining the effective product temperature below 0˚C under reduced pressure (usually around 600-700 Pa) simultaneously so that all the moisture of the product is sublimated from solid state to directly into the vapor state. FD is comparitively better than the other drying methods in retention of active components of produce due to drying at sub-zero temperatures which causes no thermal degradation and resist function of degradative enzymes by reduction of moisture

show abstract

Section: Glass Transition Temperature (T G ) Analysis Of Moringa Powders By Dscsupporting

confidence: 74%

Section: Glass Transition Temperature (T G ) Analysis Of Moringa Powders By Dscmentioning

confidence: 99%

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

Manju

Rekha

Priyanka

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Hygroscopicity is one of the indexes for the stability of physical and chemical properties of chicken powder during storage. High hygroscopicity indicates that chicken powder is easy to agglomerate and deteriorate 14 …”

Section: Resultsmentioning

confidence: 99%

“…In terms of flavour, the chicken powder produced by spray drying has a greater response value to the unhealthy flavour substances such as ammonia in the detection of electronic nose, which will affect the final flavour of the product 13 . In addition, because the particle size of powder obtained by spray drying is small, the moisture absorption of chicken powder is large, which results in easy agglomeration and adhesion of products, and easily leads to the growth of microorganisms 14 . Microwave vacuum combined with hot air drying can reduce the contact time between materials and oxygen, thus reduce the oxidative decomposition of fat and protein denaturation caused by oxygen.…”

Section: Introductionmentioning

confidence: 99%

A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

Zhang

Mujumdar

et al. 2020

Flavour & Fragrance J

Self Cite

View full text Add to dashboard Cite

The objective of this experimental investigation was to develop a novel two‐step process for production of high‐quality chicken powder infused with basil. The first step consists of ultrasonication of an aqueous chicken pieces mixed with chopped basil leaves to enhance extraction of basil flavour and also pretreat the chicken microstructure to intensify the drying kinetics in the second step. The drying was carried out using microwave vacuum followed by hot air. The results showed that the drying time of chicken was the shortest (110 minutes) after US 40 minutes. In terms of product quality, the best rehydration (136.18%), the lowest hygroscopicity (3.84%) and the best colour of basil chicken powder were obtained after US 40 minutes. In the aspect of flavour addition, the content of linalool, estragole and eucalyptol in the chicken powder treated by US 40 minutes was the highest, and these three compounds were the main flavour substances of basil. At the same time, the content of some substances with bad smell, such as benzaldehyde, was greatly reduced after adding basil flavour. The overall quality of chicken powder produced by this novel process was found to be superior to that of commercially available spray‐dried chicken powder.

show abstract

“…Some studies have been carried out related to chicken meat dehydration: A comparative study of a chicken solar and conventional oven drying and its effect on nutritional value was presented by Ayanwale et al (2007). Teng et al (2019) evaluated chicken meat's physicochemical properties using spray‐drying, vacuum‐drying, and microwave vacuum. Kumar et al (2019) performed chicken drying and gave information on rehydration energy consumption.…”

Section: Introductionmentioning

confidence: 99%

Indirect and mixed‐mode solar drying and its effect on physicochemical properties of raw and cooked chicken breast meat

López‐Vidaña

Niño

Garcı́a-Valladares³

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Chicken meat is a high protein source, essential minerals, and vitamins and has low cholesterol content. Therefore, it is one of the most consumed poultry globally (124.6 million tons in 2019; OECD-FAO, 2019), and its production has a growth trend. However, fresh chicken meat has a short shelf life because of bacterial contaminants due to its high-water activity (~0.80; Iglesias & Chirife, 1982), allowing microorganisms to break down fats and proteins, causing undesirable flavors and odors (Bell & Weaver, 2002).Therefore, chicken meat needs to be processed to prolong its shelf life. On the other hand, given the fast-paced modern lifestyle, there is a tendency to consume dehydrated food as slices, powder, or strips ready to eat, with a high shelf life. In addition, drying reduces food weight and volume, packaging, and transportation costs, increasing profit margins.

show abstract

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Cited by 20 publications

References 40 publications

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

Indirect and mixed‐mode solar drying and its effect on physicochemical properties of raw and cooked chicken breast meat

Contact Info

Product

Resources

About