Microwave Vacuum Drying of Pork Skin Crisps
Author Information
Author(s): Li Yuangang, Zhang Jingming, Wang Junsheng, Ren Junpeng, Cao Chuanai, Liu Qian, Huang Xinning, Banout Jan
Primary Institution: Northeast Agricultural University, Harbin, China
Hypothesis
How do different microwave powers and drying times affect the drying characteristics and quality attributes of pork skin crisps?
Conclusion
The optimal processing parameter for pork skin crisps is 700 W for 6 minutes, which provides the best quality.
Supporting Evidence
- The Midilli et al. model was found to be the best for characterizing the MVD process of pork skin crisps.
- High microwave power and long drying times can lead to lipid oxidation and flavor changes in the crisps.
- The brittleness and expansion ratio of pork skin crisps improved under optimal drying conditions.
- Water activity decreased significantly during the drying process, indicating effective moisture removal.
- Color and flavor scores decreased with longer drying times and higher microwave powers.
Takeaway
This study shows that using a microwave to dry pork skin can make it crispy and tasty, and the best way to do it is by using 700 watts for 6 minutes.
Methodology
The study used microwave vacuum drying experiments with varying powers and times to analyze drying characteristics and quality attributes.
Limitations
The study focused only on specific microwave powers and drying times, which may not cover all possible conditions.
Participant Demographics
20 participants, 10 females and 10 males, for sensory evaluation.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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