Comparison of four methods on drying efficiency and physicochemical properties of chicken meat
Chinese Academy of SciencesIn this study, four drying methods including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD) and electric oven drying (EOD) were used to prepare dried chicken breast. The study systematically compared the drying efficiencies of different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and cost.