Mathematical modeling evaluation for convective hot air drying of poultry meat

Abstract

The aim of this study is to determine drying behaviour of different two type\rchicken meat samples at five temperatures (45, 55, 65, 75 and 85 °C), five air velocities ( 2.5, 3.5, 4.5,\r5.5 and 6.5 m/s) and three thicknesses (1 cm3, 1.5cm3 and 2 cm3) in high velocity hot air dryer for\rmanufacturing of dried chicken meat product. Only falling-rate period was observed for both of the\rdried meat samples. The five empirical models namely page’s, Logarithmic, Exponential, two term\rexponential and Henderson and Pabis were fitted to experimental moisture ratio data. These models\rwere tested in MATLAB software version R2013a using curve-fitting tool box with nonlinear\rmethod of Levenberg-Marquartd algorithm. Performance of five drying models was evaluated on\rthe basis of co-efficient of determination (R2), standard error estimation (SEE) and root mean\rsquare error (RMSE)by using nonlinear regression analysis. Page’s model gave better prediction\rfor moisture ratio.