Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong

Figure 4

Variation in the drying rate and the rate of change in the core temperature of the beef sample during drying.

(a) Drying rate at 500 W

(b) Drying rate at 750 W

(c) Drying rate at 1000 W

(d) Rate of change in temperature at 500 W

(e) Rate of change in temperature at 750 W

(f) Rate of change in temperature at 1000 W