Effect of pre-drying methods on the quality aspects of explosive puffed dried beef snack

摘要

Hot air drying (HAD), freeze drying (FD), and microwave drying (MD) pretreatmentswere applied under different conditions to determine the effect of the pre-dryingmethods on the explosive puffing drying (EPD) of beef samples. All samples werepre-dried up to 30%, 40%, and 50% moisture contents (wb), and three different predryingconditions were treated (60–75–90℃ for HAD, 0.1–0.15–0.2 mbar for FD,and 180–360–540 W for MD), and EPD was applied at constant conditions until thefinal moisture content. The protein contents of all the samples were high, and TBARSvalues were below 2 mg/kg sample. FD + EPD combined application has providedlower water activity, more crispy, less hard, more expanded, and higher rehydrationcapacity. The most appropriate pre-drying method was found to be FD with the conditionsof 0.1 mbar and 30% moisture content [wb]) prior to EPD to obtain beefsnacks having a high protein content, crispy texture, and acceptable color.