3.2. Drying kinetics of meat samples
The drying curves (time versus moisture ratio (MR)) of the beef and
chicken meat samples dried with three techniques (ultrasonic vacuum
[USV], vacuum and oven) at different temperatures are presented in
Figs.
2 and 3, respectively.
The MR decreased exponentially with time
in both meat samples; this was in agreement with the results reported
in different studies in which different materials were dried.
A fast decrease in the MR was observed for
all drying techniques applied at different temperatures at the beginning
of the drying process; however, this reduction rate decreased as the drying
proceeded.
As shown in the figures, the slope of the curves changed