Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying

Muga, Francis Collins; Workneh, Tilahun Seyoum; Marenya, Moses Okoth

doi:10.1007/s42853-020-00076-5

Cited by 10 publications

(7 citation statements)

References 49 publications

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“…In such a way, the energy needed for water removal was not affected by ultrasound application. The activation energy figures (kJ·mol −1 ) are close to those proposed by other authors for meat and fish products under similar drying conditions: marinated beef, 28.21 [50] , raw pork, 25.94 [53] , raw chicken, 27.85 [56] , salted cod, 20.46 [43] or salted shark, 21.94 [57] . Moreover, from Fig.…”

Section: Resultssupporting

confidence: 88%

“…Thus, from a multifactorial ANOVA, both temperature and ultrasound were found to have a significant influence (p < 0.05) on the effective diffusivity. The computed effective diffusivities fall within the range identified by previous studies for the drying of other protein matrices such as beef [50] , [51] , [52] , pork [53] , [54] or chicken [55] , [56] .…”

Section: Resultssupporting

confidence: 73%

See 1 more Smart Citation

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Sánchez-Torres

Abril

Benedito

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 73%

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Sánchez-Torres

Abril

Benedito

et al. 2022

Ultrasonics Sonochemistry

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“…While the lowest D eff was obtained with 487 W microwave application, close values were obtained in 686 and 889 W power applications. Similarly, Muga et al (2020) reported that the D eff value increased with the temperature increase in the drying of beef meat. Moisture diffusivity was increased with the temperature and from structural properties of food, moisture content, etc.…”

Section: Effective Moisture Diffusivity (D Eff ) and Activation Energ...mentioning

confidence: 84%

“…Many studies related to the convective drying of meats have been conducted to evaluate the effects of different parameters such as drying temperature and product thickness (Mewa et al, 2018), the velocity of drying air (Muga et al, 2020), and relative humidity of drying environment (Tom et al, 2021) on drying kinetics.…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of different drying techniques for beef meat

Kamiloğlu,

Elbir,

Dölek

et al. 2023

J Food Process Engineering

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The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between .005 and .009 g water/g dry matter, it varies between .014 and .166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convective drying methods, the Midilli model gave a better fit. The Arrhenius‐type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ΔE, C*, and h° values, convective drying at 80°C provided the closest color characteristics to fresh meat.Practical applicationsBeef is a perishable food and storage conditions are very important. It is important to have information about the drying methods to be applied in the preservation of these foods in terms of process control. In this study, microwave drying and convective drying methods were examined and it was shown that microwave drying, which is one of the drying methods, shortens the processing time. However, in the convective drying method, color properties similar to the fresh product are provided. This research can provide theoretical guidance for further processing and preservation.

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“…According to Fick's second rule of diffusion, the energy required to remove the water depends on temperature, humidity, air circulation, and meat structure [43]. The air-dried traditional meat preservation method mainly developed the taste and protein quality of the meat [44]. The drying process temperature directly influences meat's colour, lipid oxidation, protein oxidation, and water removal energy.…”

Section: Air Dryingmentioning

confidence: 99%

A comparative analysis of traditional meat processing methods

Dissanayake,

Rifky,

Nurmukhamedov

et al. 2024

E3S Web Conf.

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This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.

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Modelling the Thin-Layer Drying of Beef Biltong Processed Using Hot Air Drying

Cited by 10 publications

References 49 publications

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Comparative evaluation of different drying techniques for beef meat

A comparative analysis of traditional meat processing methods

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