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Abstract
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Article Information:
Mathematical Modeling on Combined Mid-infrared and Hot Air Drying of Beef Meat
Xiao-Lei Xie, Jin-Zhi Wang, Xia Li, Wei Jia and Chun-Hui Zhang
Corresponding Author: Chun-Hui Zhang
Submitted: December 20, 2014
Accepted: January 27, 2015
Published: May 20, 2015 |
Abstract:
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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 treatment of BM samples in a temperature range from 40-70°C, with air velocity of 1m/s and mid-infrared of 2.8-3.1 m. Microsoft visual C sharp (C#) was used to develop a Moisture Prediction System (MPS) to digitize the prediction process. The results indicated that the Modified Henderson and Pabis model could present better predictions for the moisture transfer than others and the MPS could predict the moisture ratio through the whole drying process conveniently. Besides, higher temperature could accelerate effective diffusivities to increase drying rate, thus shorten the drying time. The activation energy of BM dried with CMIHA was 32.83 kJ/mol. All of these could be used in the design and operation of the combination drying beef meat.
Key words: Beef Meat (BM), combination drying, mid-infrared, modeling, Moisture Prediction System (MPS), ,
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Cite this Reference:
Xiao-Lei Xie, Jin-Zhi Wang, Xia Li, Wei Jia and Chun-Hui Zhang, . Mathematical Modeling on Combined Mid-infrared and Hot Air Drying of Beef Meat. Advance Journal of Food Science and Technology, (4): 283-290.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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