EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES

Abstract

In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100 degrees C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. Delta E and chroma values of the rehydrated samples at 90 degrees C and 100 degrees C samples were found statistically similar. To describe the rehydration kinetics, four different models, Peleg's, Weibull, first order and exponential association, were considered. Between these four models proposed Peleg's model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of chicken meat increased as water rehydration temperature increased.