Investigation of drying kinetics of Turkey breast meat using vacuum and ultrasound-assisted vacuum drying

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dc.contributor.authorÇakır, Muhammet Ali
dc.contributor.authorKabil, Emre
dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorBaşlar, Mehmet
dc.date.accessioned2025-12-09T13:25:00Z
dc.date.available2025-12-09T13:25:00Z
dc.date.issued2025
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractVarious drying techniques are employed for the dehydration of fresh meat, and the evaluation of drying kinetics is crucial for determining parameters such as drying rate and energy efficiency. Recent studies have focused on developing innovative drying techniques, among which ultrasound-assisted vacuum drying (UAVD) has gained prominence. In this study, the drying process of turkey breast meat was investigated using both vacuum drying (VD) and UAVD at different temperatures (50°C, 60°C, and 70°C). The drying kinetics were analyzed using six different thin-layer drying models. Samples were dried until their moisture content fell below 20%, and the obtained drying data were successfully fitted to the six thin-layer drying models, with R² values ranging from 0.983 to 0.999. The logarithmic drying model was identified as the best-fitting model, and UAVD was found to be more effective than conventional vacuum drying. Moreover, drying efficiency in UAVD improved with increasing temperature, demonstrating its potential as an advanced drying technique for poultry meat processing.
dc.identifier.doi10.31015/2025.3.10
dc.identifier.endpage732
dc.identifier.issn2602-246X
dc.identifier.issn2618-5946
dc.identifier.issue3
dc.identifier.startpage725
dc.identifier.trdizinid1346533
dc.identifier.urihttps://doi.org/10.31015/2025.3.10
dc.identifier.urihttps://hdl.handle.net/11501/2534
dc.identifier.volume9
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture, Environment and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTurkey Meat
dc.subjectUltrasound
dc.subjectVacuum Drying
dc.subjectDehydration Kinetics
dc.subjectMoisture Diffusivity
dc.titleInvestigation of drying kinetics of Turkey breast meat using vacuum and ultrasound-assisted vacuum drying
dc.typeArticle

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