Abstract
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.
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