สำนักราชบัณฑิตยสภา

«“√ “√ √“™∫— ≥±‘ µ¬ ∂“π ªï ∑’Ë Û ©∫— ∫∑’Ë Ù µ.§.-∏.§. ÚıÙ¯ 987 ™— ¬¬ß§å ‡µ™–‰æ‚√®πå ·≈–§≥– Abstract Effects of drying medium on drying kinetics and beef quality Chaiyong Taechapairoj Siriwat Sinprasert Somkiat Prachayawarakorn Somchart Soponronnarit Fellow of the Academy of Science, The Royal Institute, Thailand Drying method greatly affects drying kinetics and food quality. To obtain desired quality of meat products for serving as snack food, single-stage drying using superheated steam and hot air as well as two-stage drying were selected to investigate their effects on drying kinetics and quality attributes of beef sliced along the longitudinal and transverse directions of muscle fiber. The experiments were set up at drying temperatures of 130-150 O C. The samples with the initial moisture contents of 245-255% d.b. were dried until the moisture content of 11% d.b. was reached. The experimental results showed that an increase in drying temperature significantly reduced drying time. However, qualities in terms of color (L, a, b-values), shrinkage, rehydration and hardness were not significantly different amongst drying temperatures (p > 0.05). The effective diffusion coefficient of the meat dried by superheated steam was higher than that dried by hot air. The final product obtained form superheated steam drying had more uniform-color and higher degree of shrinkage than that obtained from hot air drying. The muscle fibre orientation had little effect on drying rate and product color. The meat sliced in the transverse direction had lower degree of shrinkage but higher degree of hardness than longitudinal one. The two-stage drying provided the meat product with a light brown color, a higher rehydration capacity, but a lower value of hardness as compared to single drying stage. Key words : hardness, quality, shrinkage, superheated steam, texture, transverse