TOM, Ahmat; BRUNEAU, Denis; DJONGYANG, Noël

doi:10.1111/jfpe.13647

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TOM, Ahmat

BRUNEAU, Denis
Institut de Mécanique et d'Ingénierie [I2M]

DJONGYANG, Noël

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Journal of Food Process Engineering. 2021-01-26, vol. 44, n° 4

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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%).< Réduire

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Drying kinetics of beef meat: Modeling by the isenthalpe mass flux method

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