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

Table 5

Effective moisture diffusivity of marinated beef during IRHAD.

Drying air temperature (°C)	Drying air velocity (m∙s^-1)	(m^2∙s^-1)
		1000 W	750 W	500 W
30	1.5; 1.5; 1.5	11.4E-10^d	6.85E-10^b	4.56E-10^a
35		11.4E-10^d	9.13E-10^c	6.85E-10^b
40		13.7E-10^e	9.13E-10^c	6.85E-10^b
30	2.5; 2.5; 2.5	9.13E-10^c	4.56E-10^a	4.56E-10^a
35		9.13E-10^c	6.85E-10^b	6.85E-10^b
40		11.4E-10^d	9.13E-10^c	6.85E-10^b

Means within a column followed by the same letter are not significantly different according to Fisher’s unprotected least significant difference test ().