Infrared drying kinetics and moisture diffusivity modeling of pork

Ling Jing, Teng Zhaosheng, Lin Haijun, Wen He


Abstract: This study investigated the drying kinetics of pork slice in infrared drying condition. Drying temperature, slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork slice. Drying curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying models. The effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression method. All the models were compared according to three statistical indexes, i. e., root mean square error, chi-square and modeling efficiency. The slice thickness, drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of pork. The results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture content. The decreases of slice thickness also led to an increase of drying rate. The Henderson and Pabis model can best describe the drying curves of pork.
Keywords: infrared drying, pork slice, drying kinetics, effective moisture diffusivity, multiple regression analysis
DOI: 10.3965/j.ijabe.20171003.2518

Citation: Ling J, Teng Z S, Lin H J, Wen H. Infrared drying kinetics and moisture diffusivity modeling of pork. Int J Agric & Biol Eng, 2017; 10(3): 302–311.


infrared drying, pork slice, drying kinetics, effective moisture diffusivity, multiple regression analysis


Sa-Adchom P, Swasdisevi T, Nathakaranakule A, Soponronnarit S. Mathematical model of pork slice drying using superheated steam. Journal of Food Engineering,

; 104(4): 499–507.

Pearce K L, Rosenvold K, Andersen H J, Hopkins D L. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review. Meat Science, 2011; 89(2): 111–124.

Trujillo F J, Wiangkaew C, Pham Q T. Drying modeling and water diffusivity in beef meat. Journal of Food Engineering, 2007; 78(1): 74–85.

ISO 1442:1997. Methods of test for meat and meat products-Part 3: Determenation of moisture content (reference method). International Standard Organized, British, 1997.

Mullen A M, Troy D J. Current and emerging technologies for the prediction of meat quality. Indicators of milk and beef quality, 2005; (112): 179–190.

Andrés S, Murray I, Navajas E A, Fisher A V, Lambe N R, Bünger L. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat science, 2007; 76(3): 509–516.

Sharma G P, Verma R C, Pathare P B. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 2005; (67): 361–366

Heybeli N, Ertekin C. Effects of different drying techniques on apple drying process: A review. Proceedings of the VI. International CIGR Technical Symposium on Towards a Sustainable Food Chain-Food Process, Bioprocessing and Food Quality Management, 2011: 18–20.

Gou P, Comaposada J, Arnau J. NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham. Meat Science, 2003; 63(1): 29–34.

Sa-Adchom P, Swasdisevi T, Nathakaranakule A, Soponronnarit S. Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution. Journal of Food Engineering, 2011; 104(1): 105–113.

AOAC. Official methods of analysis of the association of official’s analytical chemists, Alington, Virginia. 2000.

Models MA100/MA50 Electronic moisture analyzer pperating instructions. Beijing Sartorius, 2004.

Wang J, Zhang Y, Qin T. Application of self-adjusting parameter fuzzy controller in the temperature control system with moisture analyzer. Control and Automation, 2007. ICCA 2007. IEEE International Conference on. IEEE, 2007; 1139–1142.

MA50 and MAl00 User’s manual. Beijing Sartorius, 2004.

Luo D L, Liu J, Liu Y H, Ren G Y. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. Int J Agric & Biol Eng, 2015; 8(4): 124–132.

Ipsita D, Das S K, Satish B. Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying. Journal of Food Engineering, 2009; 95(1): 166–171.

Karathanos V T. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 1999; 39(4): 337–344.

Adak N, Heybeli N, Ertekin C. Infrared drying of strawberry. Food Chemistry, 2016; 219: 109–116.

Doymaz İ. Influence of blanching and slice thickness on drying characteristics of leek slices. Chemical Engineering and Processing: Process Intensification, 2008; 47(1): 41–47.

Cernaianu C D, Stancut A E. Humidity relationship determined in the drying cereal seed fluidized bed. Bulletin of the Transilvania University of Braşov, 2009; 2 (51): 157–164.

Khir R, Pan Z, Salim A, Hartsough B R, Mohamed S. Moisture diffusivity of rough rice under infrared radiation drying. LWT-Food Science and Technology, 2011; 44(4): 1126–1132.

Lewis W K. The rate of drying of solid materials. Industrial & Engineering Chemistry, 1921; 13(5): 427–432.

Page G E. Factors influencing the maximum rates of air drying shelled corn in thin layers, 1949.

Overhults D G, White G M, Hamilton H E, Ross I J. Drying soybeans with heated air. Transactions of the ASAE, 1973; 16(1): 112–113

Yağcıoğlu A, Değirmencioğlu A, Çağatay F. Drying characteristics of laurel leaves under different drying conditions. 7th Int Congress on Agricultural Mechanization and Enerdy, 1999: 565–569.

Akpinar E K, Bicer Y, Yildiz C. Thin layer drying of red pepper. Journal of food engineering, 2003; 59(1): 99–104

Westerman P W, White G M, Ross I J. Relative humidity effect on the high-temperature drying of shelled corn. Transactions of the ASAE, 1973; 16(6): 1136–1139.

Midilli A, Kucuk H, Yapar Z. A new model for single-layer drying. Drying technology, 2002; 20(7): 1503–1513.

Karathanos V T. Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, 1999; 39(4): 337–344.

Wallisch P, Lusignan M E, Benayoun M D, Baker T I, Dickey A S, Hatsopoulos N G. MATLAB for neuroscientists: an introduction to scientific computing in MATLAB. Academic Press, 2014.

Correa P C, Martins J H, Christ D. Thin layer drying rate and loss of viability modelling for rapeseed (canola). Journal of agricultural engineering research, 1999; 74(1): 33–39.

Corzo O, Bracho N, Vásquez A, Pereira A. Optimization of a thin layer drying process for coroba slices. Journal of Food Engineering, 2008; 85(3): 372–380.

Ertekin C, Yaldiz O. Drying of eggplant and selection of a suitable thin layer drying model. Journal of Food Engineering, 2004; 63(3): 349–359.

Crank J. The Mathematics of Diffusion: 2d Ed. Clarendon Press, 1975.

Gupta P, Ahmed J, Shivhare U S, Raghavan G S V. Drying characteristics of red chilli. Drying technology, 2002; 20(10): 1975–1987.

Doymaz İ. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy conversion and management, 2012; 56: 199–205.

Uengkimbuan N, Soponronnarit S, Prachayawarakorn S, Nathkaranakule A. A comparative study of pork drying using superheated steam and hot air. Drying Technology, 2006; 24(12): 1665–1672.

Hashiba H, Gocho H, Komiyama J. Dual mode diffusion and sorption of sodium chloride in pork meats under cooking conditions. LWT-Food Science and Technology, 2009; 42(6): 1153–1163.

Full Text: PDF

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.