The influence of dehydration mode on the duration of the drying process of protein-containing raw materials of animal origin

The kinetics of drying of protein-containing raw materials of animal origin were studied and the most rational modes of drying pork meat using the combined infrared-convective method of 100W + 55 ºС and the form (cubes, granules) were established. The recovery properties of dried meat were determined depending on the dehydration modes and the shape of the samples.