Optimization of the Beef Drying Process in a Heat Pump Chamber Dryer

Tomasz P. Olejnik, Tymoteusz Mysakowski, Paweł Tomtas and Radosław Mostowski
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Tomasz P. Olejnik: Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Tymoteusz Mysakowski: Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Paweł Tomtas: Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Radosław Mostowski: Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland

Energies, 2021, vol. 14, issue 16, 1-21

Abstract: Uneven air distribution in chamber dryers is a common and serious technological challenge. A study using CFD (Computer Fluid Dynamics) simulation, supported by measurements in a heat pump chamber dryer, confirmed irregular airflows. Performing simulations with modified settings and additional chamber modifications enabled the airflows to be visualized and optimized. It was shown that a modification of the chamber where a rotating disc had been used had a positive effect on the uniform distribution of air flows in the drying chamber. The modification significantly improves the energy balance of the beef drying process. Optimization of the process resulted in obtaining a high quality final product-beef jerky. This investigation proves that appropriate drying process control and introduced modifications enable high product quality and a safe level of water activity without the preservatives supplementation.

Keywords: beef jerky; drying chamber; heat pump; CFD simulations (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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