Open AccessOptimization of drying the semi-dried lamb meat product (jerky)
Author(s) -
Trinh A. Nguyen
Publication year - 2019
Publication title -
the journal of agriculture and development/the journal of agriculture and develoment/nông nghiệp và phát triển
Language(s) - English
Resource type - Journals
eISSN - 2615-949X
pISSN - 2615-9503
DOI - 10.52997/jad.11.04.2019
Subject(s) - sorbitol , freeze drying , food science , water activity , vacuum drying , chemistry , materials science , chromatography , water content , engineering , geotechnical engineering
Convection drying was used to investigate the drying process of semi-dried lamb. The drying conditions were carried in combination of adding sorbitol and glycerin and salt. The results showed that the most appropriate drying conditions were at temperature of 56oC, drying time of 210 min and wind speed of 0.24 m/s. The addition of sorbitol, glycerin, common salt in product was 4.37%, 1.93%, and 3.4%, respectively which were suitable for maintaining the aw of the product at 0.67 g.