Drying model for small tumbled beef pieces (biltong) at ambient and mild air temperatures

The literature on the modeling of meat drying mainly focuses on large pieces of pork with very few studies on small pieces of beef, particularly when previously tumbled with salt and vinegar. In this study, the drying kinetics of tumbled small pieces of beef (biltong) were investigated experimentally using a pilot dryer that allowed precise control of the air conditions. The kinetics were then modeled using a two-compartment model that mimicked the diffusion model. Results showed that two experimental drying kinetics were enough to identify model parameters and to mimic the drying behavior of biltong of different sizes subjected to a wide range of drying conditions (25–55°C, 30–40% relative humidity). The model also produced acceptable results (mean error on moisture content <0.1d.b. and r2 > .99) for simulating biltong drying in industrial conditions. This model can be used as a sizing tool for small and medium drying plants in southern Africa.

Bibliographic Details

Main Authors:	Arnaud, Elodie, Collignan, Antoine, Courtois, Francis
Format:	article biblioteca
Language:	eng
Subjects:	viande bovine, viande porcine, séchage, vinaigre, modèle mathématique, température de l'air, http://aims.fao.org/aos/agrovoc/c_861, http://aims.fao.org/aos/agrovoc/c_6120, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_8253, http://aims.fao.org/aos/agrovoc/c_24199, http://aims.fao.org/aos/agrovoc/c_230,
Online Access:	http://agritrop.cirad.fr/606203/ http://agritrop.cirad.fr/606203/1/606203.pdf
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