Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky
-
Iva Kucerova
Abstract
Mathematical modeling of thin-layer solar drying of eland jerky was investigated in this study. Eland jerky was compared to traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), traditional marinade with honey (TMH) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficients of determination, the root mean square errors and the chi-squares, the two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C, TM and TMH samples were 2.07×10−10, 1.45×10−10 and 1.43×10−10 m2.s−1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ mol−1 for C, TM and TMH, respectively.
Funding statement: Funding: This research was supported by the Internal Grant Agency of the Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, project number 20145019 and by the Grant Agency of the Ministry of Education, Youth and Sports, project number 3300/2011/G1.
Nomenclature
- a
Constant
- b
Constant
- c
Constant
- D0
Diffusivity for an infinite temperature (m2 s−1)
- Deff
Effective moisture diffusivity (m2 s−1)
- Ea
Activation energy for diffusion (kJ mol−1)
- g
Constant
- k
Constant
- L
Half thickness of the slice if drying occurs from both sides/thickness of the slice if drying occurs from only one side (m)
- Me
Equilibrium moisture content (kg water · kg dry matter−1)
- Mi
Initial moisture content (kg water · kg dry matter−1)
- Mt
Mean moisture content at time t (kg water · kg dry matter−1)
- MCdb
Moisture content dry basis
- MR
Moisture ratio
- MR
Mean moisture ratio
- MRexp,i
ith experimental moisture ratio values
- MRpre,i
ith predicted moisture ratio values
- N
Number of observations
- n
Number of constants
- R
Universal gas constant (kJ mol−1 K−1)
- R2
Coefficient of determination
- RMSE
Root mean square error
- t
Time (s)
- T
Temperature (°C, K)
- χ2
Reduced chi-square
- SEE
Standard error of estimate
- SEM
Standard error
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Modeling and Improving the Performance of Cabinet Solar Dryer Using Computational Fluid Dynamics
- Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis
- Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
- Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness
- Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple
- Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract
- Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky
- Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process
- Color Change Kinetics of Tea Leaves During Microwave Drying
- Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
- Studies on Grinding and Extraction of Oil from Fenugreek (Trigonella foenum-graecum) Seed
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- Standardization of Curing and Microwave Drying of Turmeric (Curcuma longa) Rhizomes
- Shorter Communication
- Assessment and Separation of Angiotensin I-Converting Enzyme Inhibitory Peptides in Chinese Soypaste
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Modeling and Improving the Performance of Cabinet Solar Dryer Using Computational Fluid Dynamics
- Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis
- Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
- Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkness
- Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple
- Mechanical and Sensory Evaluation of Noodles Incorporated with Betel Leaf Extract
- Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky
- Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process
- Color Change Kinetics of Tea Leaves During Microwave Drying
- Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling
- Studies on Grinding and Extraction of Oil from Fenugreek (Trigonella foenum-graecum) Seed
- Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)
- Standardization of Curing and Microwave Drying of Turmeric (Curcuma longa) Rhizomes
- Shorter Communication
- Assessment and Separation of Angiotensin I-Converting Enzyme Inhibitory Peptides in Chinese Soypaste
