Mathematical Modeling of Goat Meat Drying Kinetics with Thermal Oscillations

Mathematical Modeling of Goat Meat Drying Kinetics with Thermal Oscillations

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 obj...

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Bibliographic Details
Main Authors: Valeria Carrillo Luis, Diego Beristain Rios, Omar Augusto Hernández-Flores, Carolina Romero-Salazar, Sadoth Sandoval-Torres
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
thin layer theory
diffusion
heuristic model
mass transfer
fitting
Online Access:https://www.mdpi.com/2304-8158/13/23/3836
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