Abstract
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 infrared-assisted hot air drying (IRHAD).
Methods
The developed model was implemented and solved using Ansys Fluent CFD software. Drying experiments conducted using an infrared-assisted hot air dryer were used to determine the moisture diffusivity, and the heat and mass transfer coefficients used in the model. The experiments were done at an infrared emitter power level of 750 W; drying air temperature of 30, 35, and 40 °C; and velocity of 1.5 and 2.5 m s−1.
Results
The simulation slightly overpredicted the temperature in the first hour of drying and underpredicted the temperature towards the end of the drying period. Consequently, the predicted moisture ratio (MR) was underpredicted at the onset of drying and agreed with the experimental values towards the end of the drying period. The simulation results were validated using a new set of experimental results, and the suitability of the model assessed using the R2 (0.9790 for temperature and 0.9579 for MR) and RMSE (1.99 for temperature and 0.0698 for MR).
Conclusion
The model can guide the application of IRHAD in the processing of biltong and forms a theoretical basis for analysing the application of IRHAD to other food and biobased products.
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Abbreviations
- A:
-
Surface area, m2
- cp :
-
Specific heat, J kg−1 K−1
- C:
-
Moisture concentration, mol m−3
- D:
-
Moisture diffusivity of beef, m2 s−1
- Da :
-
Mass diffusivity of air vapour, m2 s−1
- F:
-
Shape view factor
- h:
-
Heat transfer coefficient, W m−2 K−1
- hm :
-
Mass transfer coefficient, m s−1
- hlv :
-
Latent heat of evaporation, J kg−1
- HAD:
-
Hot air drying
- IR:
-
Infrared
- IRHAD:
-
Infrared-assisted hot air drying
- K:
-
Thermal conductivity of beef, W m−1 K−1
- L:
-
Length of IR emitter, m
- Le :
-
Lewis number
- m:
-
Molecular mass, kg mol−1
- M:
-
Moisture content wet basis, kg kg−1
- P:
-
Pressure, Pa
- P 0 :
-
Rate of radiation heat transfer, W
- QIR:
-
volumetric IR heat source, W m−3
- Rt :
-
Total thermal resistivity
- t:
-
Time, s
- T:
-
Temperature, K
- u:
-
Velocity, m s−1
- V:
-
Volume, m3
- W:
-
Width of IR emitter, m
- y:
-
Mass fraction
- Z:
-
Distance between the emitter and the surface of the sample, m
- a :
-
Air
- abs :
-
Absorbed energy
- b :
-
Beef
- c:
-
Carbohydrates
- eff:
-
effective
- eq:
-
Equilibrium
- f:
-
Fats
- IR :
-
Infrared emitter
- p:
-
Protein
- t:
-
Instantaneous
- w :
-
Water
- 0:
-
Initial
- α :
-
IR absorption coefficient
- αa :
-
thermal diffusivity of air, W m−1 K−1
- β:
-
Quality factor
- ρ:
-
Density, kg m−3
- δ:
-
IR penetration depth, m
- ε :
-
Emissivity
- μ:
-
Viscosity of air, Pa s−1
- η:
-
Efficiency
- σ :
-
Stefan–Boltzmann constant, W m−2 K−4
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The study was financially supported by the University of KwaZulu-Natal towards this research.
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Muga, F.C., Marenya, M.O. & Workneh, T.S. A Heat and Mass Transfer Model for Predicting the Drying of Beef During Biltong Processing Using Infrared-Assisted Hot Air Drying. J. Biosyst. Eng. 46, 273–285 (2021). https://doi.org/10.1007/s42853-021-00105-x
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DOI: https://doi.org/10.1007/s42853-021-00105-x