Beef drying using infrared radiation

Abstract

The objective of this research is to study beef drying using far-infrared radiation. Experiments
were conducted under the following conditions: air temperature entering drying chamber of 40oC, air
velocity ranging from 0.1-1.0 m/s and input power of infrared heater ranging from 260-640 W,
whereas, distance between the infrared source and the product as well as the product size are fixed.
Experimental results can be summarized as the followings: Firstly, the drying time was increased with
increasing air velocity and it was also increased with decreasing input power of infrared heater.
Finally, it was revealed that a change of beef colour was increased with decreasing air velocity and
increasing infrared heater power.