Abstract:

This study aimed to explore the moisture changing patterns of salt-baked chicken during microwave drying. The
variations in moisture ratio (MR) and temperature with microwave power.were measured and 10 different mathematical
models were used to describe the changing patterns of MR. The optimum model was chosen based on correlation coefficient
(R2), root mean square error (RMSE) and chi-square (χ2). The results showed that Wang and Singh model was superior to the
others in describing the microwave drying curves of salt-baked chicken.

Key words: microwave drying, drying characteristics, salt baked chicken, dry model