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

Table 7

Model coefficient and statistical parameters for the two-term thin-layer drying model.

IR power	T (°C)	Air vel (m∙s^-1)	Model coefficient					RMSE
			500 W	30	1.5	0.7236			0.0686	0.1444	0.8566	0.9992	0.0063
30	2.5	0.2642		0.0459	0.3569	0.6446	0.9987	0.0084
35	1.5	0.3293		0.0755	0.2384	0.7719	0.9988	0.0086
35	2.5	0.1039		-0.155	0.9913	0.0070	0.9997	0.0042
40	1.5	0.4083		0.0671	0.3456	0.6629	0.9998	0.0038
40	2.5	0.7276		0.0808	0.2245	0.7813	0.9994	0.0057
Mean							0.9993	0.0062
750 W	30	1.5	0.0560	0.4278	0.6141	0.3766	0.9991	0.0069
	30	2.5	0.5176	0.0532	0.3654	0.6472	0.9992	0.0067
	35	1.5	1.094	0.124	0.2192	0.77	0.9978	0.0116
	35	2.5	0.0568	0.3687	0.5287	0.4783	0.9992	0.0071
	40	1.5	0.2071	-0.2568	0.9406	0.0135	0.9948	0.0188
	40	2.5	0.7417	0.1078	0.3	0.6899	0.9990	0.0080
	Mean						0.9982	0.0099
1000 W	30	1.5	0.0368	0.4232	0.3359	0.6652	0.9996	0.0053
	30	2.5	0.114	1.129	0.7512	0.2458	0.9994	0.0061
	35	1.5	1.428	0.1494	0.2012	0.8051	0.9994	0.0063
	35	2.5	0.4459	0.0746	0.4666	0.5225	0.9995	0.0057
	40	1.5	0.1733	1.32	0.774	0.235	0.9987	0.0093
	40	2.5	1.434	0.1364	0.2524	0.7504	0.9993	0.0064
	Mean						0.9993	0.0065