Characterization of the Sun Drying Of Meat Slices in the Form of Kilishi with the Consideration of Surface Shrinkage

The drying of slices of meat, like almost all agri-food products, causes enormous variations in their physico-chemical and structural properties. In order to facilitate studies on the mechanism of drying, several authors in the literature attempt to neglect the shrinkage of the product, but the best results of studies on the mechanism of drying are obtained taking into account the shrinkage. In this article, the objective of our work is to make a characterization study of the sun drying of meat slices in the form of kilishi taking into account surface shrinkage. The methodological approach consists in evaluating during sun drying, the loss of mass and the shrinkage of the surface of the slices of meat using respectively an electronic scale and a double graduated decimeter. This process is repeated under different experimental tests. Using the experimental data obtained, we determined on the one hand, the curves of the surface shrinkage of the meat slices, the curves of the drying kinetics and the curves of the corrected drying kinetics. On the other hand, we determined the linear model of the surface shrinkage curve of the product, the polynomial model of the degree 4 drying characteristic curve and validated these models with a control experimental test. The relative errors between the two results are determined by the statistical parameters R2, MSE and RMSE. Examination of the values of these parameters obtained shows R2 is close to 1, MSE and RMSE are low values close to 0. This allowed us to conclude that the models are satisfactory.