A Heat and Mass Transfer Model for Predicting the Drying of Beef During Biltong Processing Using Infrared-Assisted Hot Air Drying

Author:

Muga F. C.ORCID,Marenya M. O.,Workneh T. S.

Funder

University of KwaZulu-Natal

Publisher

Springer Science and Business Media LLC

Subject

Computer Science Applications,Mechanical Engineering,Engineering (miscellaneous),Agricultural and Biological Sciences (miscellaneous)

Reference63 articles.

1. Adler-Nissen, J. (2007). Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality. Journal of Food Engineering, 83(1), 54–60. https://doi.org/10.1016/j.jfoodeng.2006.11.002.

2. Bird, R., Sterwart, W., & Lightfoot, E. (2001). Transport phenomena (2nd ed.). John Wiley and Sons Inc.

3. Celma, A. R., Rojas, S., & Lopez-Rodriguez, F. (2008). Mathematical modelling of thin-layer infrared drying of wet olive husk. Chemical Engineering and Processing: Process Intensification, 47(9-10), 1810–1818. https://doi.org/10.1016/j.cep.2007.10.003.

4. Cengel, Y. A., Klein, S., & Beckman, W. (1998). Radiation heat transfer. In Y. A. Cengel (Ed.), Heat transfer: A practical approach (1st Ed. pp. 605–620). McGraw-Hill.

5. Cherono, K. (2014). Infrared drying of biltong. MSc, University of KwaZulu-Natal, Pietermaritzburg, South Africa.

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