scholarly journals Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

2021 ◽  
Author(s):  
Dong Hyun Kim ◽  
Dong-Min Shin ◽  
Jung Hoon Lee ◽  
Yea Ji Kim ◽  
Sung Gu Han
Keyword(s):  
Physicochemical Properties ◽  
Drying Characteristics ◽  
Beef Jerky ◽  
Brine Injection

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 630-638 ◽  
Author(s):  
Hongyan Li ◽  
Long Xie ◽  
Yue Ma ◽  
Min Zhang ◽  
Yuwei Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Drying Characteristics

scholarly journals Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

2019 ◽  
Vol 8 (4) ◽  
pp. 1055-1060
Keyword(s):  
Physicochemical Properties ◽  
Process Development ◽  
Food Products ◽  
Central Core ◽  
Powder Form ◽  
Value Addition ◽  
Drying Characteristics ◽  
Different Temperatures ◽  
Banana Plantations

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

scholarly journals Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

2019 ◽  
Vol 56 (7) ◽  
pp. 3185-3194 ◽  
Author(s):  
Md. Mostafa Kamal ◽  
Md. Rahmat Ali ◽  
Md. Mahfuzur Rahman ◽  
Mohammad Rezaul Islam Shishir ◽  
Sabina Yasmin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Characteristics ◽  
Capsicum Annum ◽  
Processing Techniques

Thin - Layer Drying Characteristics of Beef Jerky

2006 ◽  
Author(s):  
Ignaci Victoria Thiagarajan ◽  
Venkatesh Meda ◽  
Satya Panigrahi ◽  
Phyllis Shand
Keyword(s):  
Thin Layer ◽  
Drying Characteristics ◽  
Thin Layer Drying ◽  
Beef Jerky
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