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Drying kinetics of beef meat: Modeling by the isenthalpe mass flux method
Author(s) -
Tom Ahmat,
Bruneau Denis,
Djongyang Noël
Publication year - 2021
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13647
Subject(s) - sizing , solar dryer , kinetics , water content , thermodynamics , chemistry , viscosity , relative humidity , mass transfer , humidity , water activity , air temperature , pulp and paper industry , materials science , chromatography , physics , meteorology , geotechnical engineering , organic chemistry , quantum mechanics , engineering
Abstract This article presents an experimental study of the drying kinetics of beef meat and a new approach of modeling these kinetics based on mass flow. Seven drying conditions, similar to those found in tropical drying processes were explored, combining three temperature values ( 40 , 50 , and 60 ° C ), three air velocity values (0.33, 0.66, and 1 m/s) and three relative humidity values (25, 50, and 65%). Results showed two phases of drying: a first short phase, of constant drying rate called isenthalpe phase and a second phase of decreasing drying speed. The kinetics model obtained takes into account the intrinsic characteristics of the product (equilibrium water content, initial content, and critical water content), the physical quantities of drying air related to the experimental conditions (conductivity, viscosity, and density) and the geometry of the dryer (hydraulic diameter of the pipe). The model describes the experimental values with a very good precision (residues lower than 5%). Practical Applications the conception, the sizing, and the manufacturing of drying equipments more suited for tropical drying processes in general and to beef meat in particular. the optimization of solar drying processes for meat. improving the quality of solar drying processes for meat products.