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Thin‐layer drying rates of two date cultivars, namely, Sukkari and Sakie were experimentally determined at three drying temperatures 70, 80, and 90C. Three drying models were evaluated for the thin‐layer date data. These were the exponential model, Page equation, and the approximation of diffusion model. The Page equation fitted the data best. Two empirical expressions of Page equation for predicting moisture ratio as a function of drying time and drying temperature for the two date cultivars are presented.

The thermal conductivity of four different types of meats (Veal, Hashi, Noeimi and Najdi) was determined for a temperature range of 5-40°C and moisture content range of 30-75% (wet basis). Thermal conductivity increased almost linearly with the increasing levels of both temperature and moisture content. Multiple regression models with high R 2 > 0.91) values were developed to correlate thermal conductivity as a function of temperature and moisture content. Statistical analysis revealed that both variables had significant effect on thermal conductivity of meats.

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

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