Texturing of chicken Breast Meat as an Innovative Way to Intensify Drying: Use of a coupled Washing/Diffusion CWD phenomenological Model to Enhance Kinetics and Functional Properties

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: Drying Technology Taylor & Francis Volume:
Keywords : Texturing , chicken Breast Meat , , Innovative , , Intensify    
Abstract:
In the present study, instant controlled pressure drop (DIC) was used as a novel texturing pretreatment of fresh chicken breast meat, before hot airflow drying, in order to modify the texture of the meat and obtain a controlled expansion. T
    
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012 More
  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010 More
  • Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More

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