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Thin - Layer Drying Characteristics of Beef Jerky

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  MBSK 06-214,  ASABE/CSBE North Central Intersectional Meeting . (doi: 10.13031/2013.22372) @2006
Authors:   Ignaci Victoria Thiagarajan, Venkatesh Meda, Satya Panigrahi, Phyllis Shand
Keywords:   Thin layer drying, beef, drying, pH, relative humidity, airflow rate

Jerky is one of the popular North American dried meat products and it presently relies on conventional drying methods for its processing. There is a need to improve the product processing conditions. As drying is the major preservation method used for jerky processing, it is necessary to understand the drying behavior of beef jerky to optimize the process. In this study, drying characteristics of beef jerky in forced air thin layer drying unit was explored. The drying tests were contacted for different relative humidity and air flow rate. In addition to this, effect of pH of the sample formulation was also studied. Physical and chemical characteristics were analyzed. It was found out from the study that pH has a significant influence on drying characteristics such as drying rate and drying time and also it has a significant influence in physical characteristics like color, shrinkage, water activity etc., Relative humidity and airflow rate has a significant effect in drying characteristics of beef jerky. Higher air flow rate and lower relative humidity have stimulated the drying process. Physical properties such as water activity, color and shrinkage was also affected by relative humidity and air flow rate of the air.

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