Comparative study of different combined superheated-steam drying techniques for chicken meat

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

“…In fact, when proteins of Sardina pilchardus muscles were exposed to heat, myofibrils of collagens were physically shortened. Similar explanation was reported by [40,41]. The authors reported that myofibrils constituting collagen of chicken muscle exposed to heat were shortened to about one-third of its original length at a temperature < 56 °C and to half or more at a temperature > 61 °C.…”

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

“…The steaming and drying time had negative linear and quadratic effect on WSI due to starch gelatinization during steam cooking (Singh et al 2007). Nathakaranakule et al (2007) reported that superheated steaming of chicken meat products lowers WSI due to protein denaturation. The interactions of meat level×drying time and meat level×steaming time respectively had positive and negative effect on WSI (Fig.…”

Strategy for longan drying in two-stage superheated steam and hot air

“…Alternatively, two-stage drying can be an effective way to improve the quality of dried products. For example, combined superheated steam and hot air drying or heat pump drying, has been recommended to obtain quality improvement in various products including silk cocoon (Chen et al, 1992), shrimp (Namsanguan et al, 2004) and chicken meat (Nathakaranakule et al, 2007), compared to purely SSD.…”