Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat

Abstract The present study investigated the influence of different drying temperatures (50, 60, and 70ºC) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. In addition, color degradation, lipid oxidation, and protein oxidation kinetics during drying were also studied. The drying process takes place in a decreasing rate period at every drying temperature. Among the four tested kinetic models, the Page model showed the best fit to the experimental drying data. TBARS value was found to be lower due to the shortening of the drying time at high drying temperatures. Second-order and first-order kinetic models were fitted to lipid and protein oxidation respectively. Lipid oxidation occurs twice as fast as protein oxidation due to activation energy results. As the drying temperatures increased, the lightness values ​​of the samples did not change, while the redness, yellowness, and browning index values ​​increased, also whiteness index values decreased depending on the prolongation of the time.