Abstract:

The infrared wavelength for combined mid-infrared and hot air (CMIHA) drying of beef jerky was chosen based
on infrared spectra of beef. The performance, benefit and heat transfer characteristics of CMIHA drying were proved by
comparing with those of hot air (HA). The optimal drying models (at distances of 8, 12 and 16 cm, respectively) were
determined by means of nonlinear least square regressionusing the Origin software, and the moisture prediction model of
beef jerky during CMIHA drying was established by programming the three optimal drying models using Visual Basic
software. The results showed that compared with HA drying, CMIHA drying could significantly reduce the drying time and
energy consumption (P < 0.05). Compared with other traditional drying models, the Modified Henderson and Pabis model
was optimal for CMIHA drying of beef jerky (R2 > 0.999). Furthermore, based on comparison with experimental values, the
moisture prediction model of beef jerky dried by CMIHA could sufficiently predict the moisture content during the drying
process (R2 > 0.997).

Key words: mid-infrared, hot air, combination, drying, model