A comparative study of pork drying using superheated steam and hot air

Drying with superheated steam and hot air were comparatively studied for pork. Transport, physical, and chemical properties, i.e., effective diffusivity, color, microstructure, and rehydration ability, were investigated. The experimental results have shown that the decrease of pork moisture content in an early drying time was more rapid in superheated steam than in hot air and appeared to be lower in a latter time. The pork surface as examined by SEM was noticeably different for the samples dried by superheated steam and hot air. The fewer pores at the surface of superheated steam-dried pork caused a slower water penetration into the interior during rehydration, in addition to the lower drying rate. The color of the product from superheated steam was a relatively more intense brown than that obtained from hot air as presented by a lower L* value and a higher a* value.