Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong

Abstract

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 use hot air driers. Hot air drying is time-consuming and energy-intensive. A combined infrared and hot air drying (IRHAD) is an alternative method of drying meat during biltong processing. The aim of this study was to establish the effect of the infrared (IR) power, the temperature, and velocity of the drying air on the drying kinetics of marinated beef and subsequently select the best thin-layer drying model for IRHAD during biltong processing. Marinated beef samples were dried at IR power levels of 500, 750, and 1000 W; drying air temperatures of 30, 35, and 40°C; and air velocity of 1.5 and 2.5 m∙s-1. Results indicate that increasing the IR power and the drying air temperature increased the IR emitter temperature and the core temperature of the marinated beef sample. Consequently, increasing the drying rate thus reduced drying time. The air velocity had an inverse relationship with the IR emitter temperature, the core temperature of the marinated beef sample, and the drying rate. The drying process was characterised by a rising rate period in the first half an hour, followed by a falling rate period which implies that moisture transport occurred partly by surface evaporation and predominantly by diffusion. The effective moisture diffusivity ranged from 4.560 × 10 − 10 to 13.7 × 10 − 10 m 2 ∙ s − 1 , while, the activation energy ranged between 40.97 and 59.16 kJ∙mol-1. The IRHAD of marinated beef during its processing to biltong was best described by the two-term model since it had the highest R 2 (0.9982-0.9993) and the lowest RMSE (0.0062-0.0099). The power level of the IR emitter of 1000 W combined with a drying air temperature and velocity of 40°C and 1.5 m∙s-1, respectively, showed the highest improvement in the drying kinetics and the lowest drying time of 5.61 ± 0.35 hours; hence, it is recommended as a possible drying alternative for the processing of biltong.

Drying kinetics of food materials in infrared radiation drying: A review

“…Tezcan et al, 2021 studied the thin‐layer drying of dill leaves in continuous type IR dryer and reported the D eff values of 6.97 × 10 −9 , 6.84 × 10 −9 and 8.96 × 10 −9 m 2 /s for power intensities of 1,790, 1,970 and 2,070 W/m 2 , respectively. The effective moisture diffusivity values of 4.560 × 10 −10 to 13.7 × 10 −10 m 2 /s was reported by Muga, Marenya, and Workneh (2021) during a combined IR and hot air drying of biltong at IR power levels of 500, 750, and 1,000 W; drying air temperatures of 30, 35, and 40°C; and air velocity of 1.5 and 2.5 m/s. Taghinezhad et al (2021) observed the effective moisture diffusivity values of 1.007 × 10 −9 to 8.1110 −9 m 2 /s during drying of turnip slices in a hybrid convective‐IR dryer.…”

“…Higher the value of E a higher is the sensitivity of D eff . E a values of food and agricultural products are ranged from 12 to 130 kJ/mol and Table5shows the activation energy values of various food materials Muga et al (2021). recorded the activation energy values ranged between 40.97 and 59.16 kJ/mol during a combined IR and hot air drying of biltong at IR power levels of 500, 750, and 1,000 W; drying air temperatures of 30, 35, and 40 C; and air velocity of 1.5 and 2.5 m/s.…”

A Review of Beef Jerky and Its Microbiological Characteristics

“…When it comes to dried meat products like biltong, the absence of a heat lethality phase raises doubts about whether or not the processing of biltong can effectively minimize the number of microbial pathogens available [28]. Despite the fact that commercial biltong manufacturers make use of hot air dryers, the meat that is traditionally marinated is often dried outside throughout the winter months [48]. In addition, drying with hot air demands a significant amount of both time and effort.…”

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

“…Of increasing interest is grilling, which is among such thermal processes that involve temperatures above 150 °C transferred by conduction, and through direct/radiant dry heat ( Schröder, 2003 ; Ježek et al, 2020 ). More so, the application of grilling of various types to meat products has been reported by several workers ( Farhadian et al, 2010 ; Kerth, Blair–Kerth & Jones, 2003 ; Khan et al, 2015 ; Muga, Marenya & Workneh, 2021 ; Gómez, Ibañez & Beriain, 2019 ; Vişan et al, 2021 ). Whereas Muga, Marenya & Workneh (2021) performed modeling thin-layer drying kinetics of marinated beef submitted to infrared-assisted hot air processing, and Gómez, Ibañez & Beriain (2019) investigated the physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations, Vişan et al (2021) studied the marination of Black Angus beef meat subjected to a grilling process.…”

“…More so, the application of grilling of various types to meat products has been reported by several workers ( Farhadian et al, 2010 ; Kerth, Blair–Kerth & Jones, 2003 ; Khan et al, 2015 ; Muga, Marenya & Workneh, 2021 ; Gómez, Ibañez & Beriain, 2019 ; Vişan et al, 2021 ). Whereas Muga, Marenya & Workneh (2021) performed modeling thin-layer drying kinetics of marinated beef submitted to infrared-assisted hot air processing, and Gómez, Ibañez & Beriain (2019) investigated the physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations, Vişan et al (2021) studied the marination of Black Angus beef meat subjected to a grilling process. Other cooking methods applied to beef meat, which paved way for examination and prediction of other quality attributes ( Kondjoyan et al, 2014 ; Onopiuk et al, 2021 ).…”