Research Article
Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong
Figure 2
Variation in core temperature of the beef sample during drying at selected IR emitter power temperature and air velocity of the drying air ( and ).
(a) 500 W |
(b) 750 W |
(c) 1000 W |