Purpose This study was conducted to evaluate the drying characteristics and establish the
best thin-layer drying model of marinated beef under hot air drying. Methods The drying …

This work reported a theoretical and experimental study on the thin layer drying kinetics of
chicken meat samples under different air drying conditions. Experimental drying curves of …

Purpose The aim of this study was to develop a coupled heat and mass transfer model to
predict the temperature and moisture content of beef during biltong processing using …

Drying of freshly harvested green pepper (Piper nigrum) was performed in a reverse air flow
mechanical dryer (RRLT‐NC–101). Fresh and blanched pepper of varieties, Sreekara and …

The objective of the present study was to determine the drying kinetics, moisture diffusivity
and sensory quality of convective air dried beef. The effect of temperature of drying (30-60° …

Biltong is a dried meat product that is widely consumed in South Africa. The marinated meat
is traditionally dried under ambient winter conditions while commercial biltong producers …

This study investigated the drying kinetics of pork slice in infrared drying condition. Drying
temperature, slice thickness and initial moisture content were selected as influencing factors …

To investigate the drying models and characteristics of Combined Mid-Infrared and Hot Air
(CMIHA) drying BEEF MEAT (BM), a laboratory scale CMIHA dryer was applied to the …

In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the
inlet air temperature range of 50-70 and air velocity of 1±0.2 m/s in a laboratory scale …

In this study, it was aimed to design a novel dryer that operates at low temperature (≤ 20° C)
for the production of a minimally processed and dried meat, and to determine the drying …