Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying
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ORIGINAL ARTICLE
Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying F. C. Muga 1
&
T. S. Workneh 1 & M. O. Marenya 2
Received: 22 April 2020 / Revised: 5 August 2020 / Accepted: 12 November 2020 # The Korean Society for Agricultural Machinery 2020
Abstract 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 m2 s−1 and 2.28 ⨉ 10−10 m2 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, respectively. Conclusions The results from this study cover the range of temperature and air velocity commonly used in biltong processing; hence, they can be used to optimize the drying process of beef during biltong production. Keywords Activation energy . Biltong . Drying kinetics . Effective moisture diffusivity . Hot air drying . Thin-layer modelling
Introduction Biltong is a dried, spiced meat-based ready-to-eat snack that is widely consumed in South Africa (Cherono et al. 2016). It can be compared to other dried meat products across the world such as; carne seca (Mexico), charqui (South America), jerky (the USA), kaddid (Tunisia), kilshi (Sahel), and rou gan (China) (Dzimba et al. 2007; Mhlambi et al. 2010; Petit et al. 2014). Biltong is made by air drying marinated meat strips at moderate temperatures ranging between 20 and 40 °C (Burnham et al. 2008; Dzimba et al. 2007; Nortjé * F. C. Muga [email protected] 1
Department of Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Private Bag X01, Pietermaritzburg, South Africa
2
Department of Agricultural and Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, South Africa
et al. 2005). Salt is the main curing agent in the making of biltong. The salt, together with vinegar and other spices, give biltong its distinctive flavor (Strydom and Zondagh 2014). Both small and large-scale biltong producers use a variety of recipes and processes to accommodate consumer preferences. Meat from the topside (semimemb
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