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Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying by F. C. Muga; T. S. Workneh; M. O. Marenya is a Agricultural and Biological Sciences article available to read on EtoBox.

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Purpose This study was conducted to evaluate the drying characteristics and establish the best thin-layer drying model of marinated beef under hot air drying. Methods The drying experiments were conducted in a cabinet dryer at drying air temperatures of 30, 35, and 40 °C, and drying air velocity of 1.5 and 2.5 m s -1 . The sample temperature and mass were measured throughout the duration of drying. ## Results The drying process occurred in the falling rate period. The temperature of the drying air significantly (p ≤ 0.05) influenced the drying characteristics. The velocity of the drying air had no significant (p ≥ 0.05) effect on the drying characteristics apart from the drying rate during the first falling rate period. Diffusion is the predominant mode of moisture transport during the drying of marinated beef. The drying kinetics of marinated beef during its processing to biltong is best described by the two-term model. The effective moisture diffusivity of marinated beef being processed into biltong ranges between 1.60 ⨉ 10 -10 m 2 s -1 and 2.28 ⨉ 10 -10 m 2 s -1 , while, its activation energy is 28.21 and 17.71 kJ.mol -1 at a drying air velocity of 1.5 and 2.5 m s -1 , respectiv

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Author

F. C. Muga; T. S. Workneh; M. O. Marenya

Publisher

Springer-Verlag; Korean Society for Agricultural Machinery; Springer Science and Business Media LLC (ISSN 1738-1266)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Physical Sciences)