Carrillo Luis Valeria, Beristain Rios Diego, Hernández-Flores Omar Augusto, Romero-Salazar Carolina, Sandoval-Torres Sadoth
Facultad de Sistemas Biológicos e Innovación Tecnológica, Universidad Autónoma Benito Juárez de Oaxaca, Av. Universidad s/n, Col. Cinco Señores, Oaxaca de Juárez 68120, Oaxaca, Mexico.
Instituto Politécnico Nacional, CIIDIR-Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Santa Cruz Xoxocotlán 71230, Oaxaca, Mexico.
Foods. 2024 Nov 28;13(23):3836. doi: 10.3390/foods13233836.
Goat meat has a high nutritional value, since it contains up to 29% protein, as well as iron, potassium and vitamin B12. To prolong the shelf life of this food, a drying process can be applied; however, there is scarce information on the kinetics and drying parameters for this food material. The objective of this work was to characterize the thermal drying process of goat meat, through the mathematical modeling of convective drying kinetics, and its validation with experimental data obtained in a drying tunnel. The experiments were carried out with samples of loin () of Boer goat meat from the Mixteca region of Oaxaca (Mexico). Meat samples were subjected to air convection drying at 40, 50, 60 and 70 °C (with temperature oscillation), with air velocities of 1 and 2 m/s. Drying kinetics, air and meat temperature profiles, relative humidity and air flow velocity were recorded. Four models were analyzed: two-term, Midilli's model, Wang and Singh's model and a heuristic model with temperature dependence. The proposed mathematical models represented drying kinetics with an accurate fitting of experimental data, with standard errors (RMSE) in the range of 0.004-0.029. The estimated diffusion coefficients are consistent with the transport properties in biomaterials. The heuristic model was based on the solution of the effective diffusion equation considering the linearization of the temperature-dependent diffusion coefficient, showing a standard error in the range of 0.007-0.028, satisfactorily representing the temperature oscillations that allows a moisture diffusion reorganization, mainly when drastic temperature changes occur.
羊肉具有很高的营养价值，因为它含有高达29%的蛋白质，以及铁、钾和维生素B12。为了延长这种食品的保质期，可以采用干燥工艺；然而，关于这种食品材料的干燥动力学和干燥参数的信息却很少。这项工作的目的是通过对对流干燥动力学进行数学建模，并利用在干燥隧道中获得的实验数据进行验证，来表征羊肉的热干燥过程。实验使用了来自墨西哥瓦哈卡州米斯特卡地区的布尔山羊腰肉（）样本。肉样在40、50、60和70°C（温度有波动）下进行空气对流干燥，空气流速为1和2米/秒。记录了干燥动力学、空气和肉的温度曲线、相对湿度和空气流速。分析了四个模型：双项模型、米迪利模型、王和辛格模型以及一个与温度相关的启发式模型。所提出的数学模型能够准确拟合实验数据来表示干燥动力学，标准误差（RMSE）在0.004 - 0.029范围内。估计的扩散系数与生物材料中的传输特性一致。启发式模型基于有效扩散方程的解，考虑了与温度相关的扩散系数的线性化，标准误差在0.007 - 0.028范围内，令人满意地表示了温度波动，这允许水分扩散重新组织，主要是在温度发生剧烈变化时。
