The drying kinetics of fresh beef (approximately 12-cm long and 7-cm wide) were determined for different temperatures (40, 50 and 60C), air velocities (1, 2 and 3 m/s), relative humidity (15, 30 and 60%) and thicknesses of the product (2, 3 and 4 mm). Temperature showed a high influence on the drying kinetics compared with other drying parameters. Two drying periods were identified according to the shape of the drying curves: a first period during which the drying rate falls slowly and a second period with significant decrease of drying rate. The drying kinetics of beef was modeled using the drying characteristic curve method and the model obtained fits accurately with the experimental data as the residuals between experimental and modeled values are inferior to 10% and the root mean square error is less than 5%. This model showed a higher performance compared with the semi-empirical models generally used to fit the drying kinetics of food products. PRACTICAL APPLICATIONSMeat preservation in hot countries is difficult because of the very perishable nature of this product. Drying is generally used for the conservation of the meat or to obtain some traditional based dried meat products. The information provided in this paper are important to manage the drying operations and for a good modeling of convective drying kinetics of beef, particularly in tropical conditions. Good knowledge and modeling of the drying kinetics, in conditions close to those encountered in the real processes, are basic requirements to achieve appropriate modeling and design of drying processes.

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