# Mathematical Modeling of Thin-Layer Solar Drying of Eland (Taurotragus oryx) Jerky

Iva Kucerova, Anna Hubackova, Bo-Anne Rohlik and Jan Banout

# Abstract

Mathematical modeling of thin-layer solar drying of eland jerky was investigated in this study. Eland jerky was compared to traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), traditional marinade with honey (TMH) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficients of determination, the root mean square errors and the chi-squares, the two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C, TM and TMH samples were 2.07×10−10, 1.45×10−10 and 1.43×10−10 m2.s−1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ mol−1 for C, TM and TMH, respectively.

Funding statement: Funding: This research was supported by the Internal Grant Agency of the Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, project number 20145019 and by the Grant Agency of the Ministry of Education, Youth and Sports, project number 3300/2011/G1.

## Nomenclature

a

Constant

b

Constant

c

Constant

D0

Diffusivity for an infinite temperature (m2 s−1)

Deff

Effective moisture diffusivity (m2 s−1)

Ea

Activation energy for diffusion (kJ mol−1)

g

Constant

k

Constant

L

Half thickness of the slice if drying occurs from both sides/thickness of the slice if drying occurs from only one side (m)

Me

Equilibrium moisture content (kg water · kg dry matter−1)

Mi

Initial moisture content (kg water · kg dry matter−1)

Mt

Mean moisture content at time t (kg water · kg dry matter−1)

MCdb

Moisture content dry basis

MR

Moisture ratio

MR

Mean moisture ratio

MRexp,i

ith experimental moisture ratio values

MRpre,i

ith predicted moisture ratio values

N

Number of observations

n

Number of constants

R

Universal gas constant (kJ mol−1 K−1)

R2

Coefficient of determination

RMSE

Root mean square error

t

Time (s)

T

Temperature (°C, K)

χ2

Reduced chi-square

SEE

Standard error of estimate

SEM

Standard error

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Published Online: 2015-2-10
Published in Print: 2015-4-1