Thermodynamic model of meat drying by infrarred thermography

摘要: Abstract Drying operation is one of the most important unit operations used to preserve meat products. process involves a lot mechanisms coupled together, and traditional kinetic theory drying explains part them, covering up behaviors in falling period. Therefore, it necessary determine critical points each transformation throughout drying, analyse quantify all them. In this sense, an irreversible thermodynamic model has been developed, focusing on work, infrared thermography order obtain evolution surface temperature during operation. Infrared measurements were made with Optris PI® 160 thermal imager (Optris GmbH, Berlin, Germany), spectral range wavelength from 7.5 13 μm. Surface water activity, volume, mass moisture obtained at different times. analysis shows five stages, induction constant period (wet 22 °C) three more stages period, shared out by internal energy vitreous transition.