The order of the energy consumed in drying
process carried out at 65 °C and 75 °C was oven N vacuum N USV technique
in beef meat samples.
The order of drying techniques in terms of
energy consumption was similar in the chicken sample dried at 75 °C.
However, at 55 °C and 65 °C, the order was USV N vacuum N oven and
vacuum N oven N USV.