Work

Effects of graphene far-infrared drying on drying kinetics, energy consumption and physicochemical properties of chicken jerky

Year: 2025

Type: article

Abstract: Graphene exhibits excellent infrared emissivity and an electrothermal conversion rate, rendering it a suitable candidate for use as an infrared heating element. In this study, a far-infrared drying system was established using graphene heating plates as infrared emitters, and the effects of graphene far-infrared drying (GFD), hot air drying (HAD), and infrared drying (IRD) on the drying characteristics, energy consumption, drying kinetics, and physicochemical properties of chicken jerky were investigated. The results showed that graphene infrared radiation promoted the conversion of internal water to free water in the samples, which resulted in the highest water diffusion efficiency in the samples treated with GFD. Compared to HAD and IRD, GFD significantly reduced drying time and energy consumption. The MRI results showed that the GFD treated samples had the most homogeneous internal moisture distribution, and thus the chicken jerky maintained the minimum shear force and hardness. Inconclusion, GFD demonstrates significant advantages in drying efficiency, energy consumption and meat quality, presenting considerable potential for application in the industrial production of jerky. • A far infrared drying system based on graphene was designed. • Graphene far infrared drying (GFD) significantly reduces energy consumption. • GFD enhances moisture flowability and shortens drying time. • GFD exhibits high drying uniformity and improved texture.

Source: LWT

DOI: 10.1016/j.lwt.2025.118764

Authors: Jiahui Miao, Ming Huang, Kunjie Chen, Jichao Huang

Institution: Nanjing Agricultural University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240