Drying of Biomaterials of Animal Origin with Superheated Steam

Drying with superheated steam is an innovative method for the preparation of food products. Compared to hot air drying, this method allows obtaining higher quality products. In addition to better quality features, superheated steam has a number of other advantages, such as low energy consumption and high drying speed. The main purpose of the following work was to determine the drying curve for pork subjected to superheated steam drying. The parameter that was additionally determined was the temperature distribution in the dried material. The tests were carried out at four temperatures (120, 140, 160 and 180 °C). The drying curves determined were similar to the drying curves obtained by other scientists. The obtained results confirmed that steam drying with superheated heat at a higher temperature reduces drying time.