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The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between .005 and .009 g water/g dry matter, it varies between .014 and .166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and...
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