Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F15%3A69435" target="_blank" >RIV/60460709:41340/15:69435 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1515/ijfe-2014-0227" target="_blank" >http://dx.doi.org/10.1515/ijfe-2014-0227</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/ijfe-2014-0227" target="_blank" >10.1515/ijfe-2014-0227</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Popis výsledku v původním jazyce

Mathematical modeling of thin-layer solar drying of eland jerky was investigated in this study. Eland jerky was compared to traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), traditional marinade with honey (TMH)and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficients of determination, the root mean square errors and the chi-squares, the two-term model was found to bethe most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C, TM and TMH samples were 2.0710-10, 1.4510-10 and 1.4310-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ mol-1 for C, TM and TMH, respectively.

Název v anglickém jazyce

Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Popis výsledku anglicky

Mathematical modeling of thin-layer solar drying of eland jerky was investigated in this study. Eland jerky was compared to traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), traditional marinade with honey (TMH)and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficients of determination, the root mean square errors and the chi-squares, the two-term model was found to bethe most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C, TM and TMH samples were 2.0710-10, 1.4510-10 and 1.4310-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ mol-1 for C, TM and TMH, respectively.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Engineering

ISSN

2194-5764

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

14

Strana od-do

—

Kód UT WoS článku

000353138900007

EID výsledku v databázi Scopus

—