Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
Yuangang Li, Jingming Zhang, Junsheng Wang, Junpeng Ren, Chuanai Cao, Qian Liu, Xinning Huang, Jan Banout · 2024
Read Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps by Yuangang Li, Jingming Zhang, Junsheng Wang, Junpeng Ren, Chuanai Cao, Qian Liu, Xinning Huang, Jan Banout (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11675454.txt.
Description
Yuangang Li and six co-authors grade microwave vacuum drying of pork skin crisps, weighing drying traits and quality marks. Pork skin is a meat byproduct that can gain worth as a snack food. The study came out in twenty twenty-four.
Three power levels and varied run times were tested. Five classic drying models were fit to the data, and one matched the process best. Before the steady stage, more power and time raised brittleness and puff. In the steady stage, most free water left and quality peaked. Too much power or time oxidized fats and hurt flavor. A mid power, short run won.
Catalog record
| CREATOR | Yuangang Li, Jingming Zhang, Junsheng Wang, Junpeng Ren, Chuanai Cao, Qian Liu, Xinning Huang, Jan Banout |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |