International Journal of Agricultural Engineering

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Mathematical Modeling Evaluation for Convective Hot Air Drying of Poultry Meat


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1 Department of Post Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), India
     

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The aim of this study is to determine drying behaviour of different two type chicken meat samples at five temperatures (45, 55, 65, 75 and 85°C), five air velocities (2.5, 3.5, 4.5, 5.5 and 6.5 m/s) and three thicknesses (1 cm3, 1.5 cm3 and 2 cm3) in high velocity hot air dryer for manufacturing of dried chicken meat product. Only falling-rate period was observed for both of the dried meat samples. The five empirical models namely page's, Logarithmic, Exponential, two term exponential and Henderson and Pabis were fitted to experimental moisture ratio data. These models were tested in MATLAB software version R2013a using curve-fitting tool box with nonlinear method of Levenberg-Marquartd algorithm. Performance of five drying models was evaluated on the basis of co-efficient of determination (R2), standard error estimation (SEE) and ischolar_main mean square error (RMSE)by using nonlinear regression analysis. Page's model gave better prediction for moisture ratio.

Keywords

Mathematical Modelling, Meat Drying, Poultry Meat, MATLAB.
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  • Mathematical Modeling Evaluation for Convective Hot Air Drying of Poultry Meat

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Authors

Javeed Akhtar
Department of Post Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), India
P. K. Omre
Department of Post Harvest Process and Food Engineering, College of Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), India

Abstract


The aim of this study is to determine drying behaviour of different two type chicken meat samples at five temperatures (45, 55, 65, 75 and 85°C), five air velocities (2.5, 3.5, 4.5, 5.5 and 6.5 m/s) and three thicknesses (1 cm3, 1.5 cm3 and 2 cm3) in high velocity hot air dryer for manufacturing of dried chicken meat product. Only falling-rate period was observed for both of the dried meat samples. The five empirical models namely page's, Logarithmic, Exponential, two term exponential and Henderson and Pabis were fitted to experimental moisture ratio data. These models were tested in MATLAB software version R2013a using curve-fitting tool box with nonlinear method of Levenberg-Marquartd algorithm. Performance of five drying models was evaluated on the basis of co-efficient of determination (R2), standard error estimation (SEE) and ischolar_main mean square error (RMSE)by using nonlinear regression analysis. Page's model gave better prediction for moisture ratio.

Keywords


Mathematical Modelling, Meat Drying, Poultry Meat, MATLAB.

References