Modeling and optimization of the grilling process of beefsuya

Abstract

The grilling process of beef suya in a dual powered barbecue machine (DPBM) was modeled, optimized, and compared with conventional barbecue setup (CBS). Three-level factorial design of response surface methodology was used as a statistical indicator with grilling temperatures (100–140°C) and meat volumes (8–27 cm3) serving as independent variables. The moisture content of suya dropped from 73% to values ranging from 11.6% to 38.48% (wb) with the grilling duration going from 13.70 to 28 min. The overall acceptability ranged from 32.5% to 94.4%, while the shrinkage ranged from 24% to 89%. The results showed temperature, meat volume, and roasting method as significant (p < .05) in modeling suya grilling. Optimum grilling in the electrical and charcoal segments of dual-powered barbecue machine occurred at a roasting temperature of 100 and 111.44°C, respectively; volume of 26.48 and 25.95 cm3, respectively, while the temperature of 100°C and volume of 27 cm3 were optimum for CBS. Practical applications Suya is beginning to gain grounds in the international market, as there was excess demand for kilichi (dried suya) over its supply in 2018. Currently, about 18% of suya produced in Nigeria is now exported, and this has contributed to economic growth. Despite the potential of suya in boosting the nation's gross domestic product, little or no attention has been paid to improving and standardizing its production. Several suya vendors still make use of the unhygienic and energy inefficient conventional barbecues that can hardly meet up to the required demand. In addressing some of these problems, a low-cost novel design was developed; the study investigated the optimum grilling performance of the newly developed barbecue relative to the conventional setup. The study will help improve suya production in Nigeria and as well ensure the energy economy in suya processing.