Designing and manufacturing a solar rotary dryer for drying beef and studying its quality and storage characteristics

Hassan Al-Rubai,y; Mohammed  Eskander; Khalid Abdul Hassan; Yasir Al-Hashami

doi:10.29327/multiscience.2021011

Keywords:

microbiological content

qualitative characteristics

solar energy

Abstract

An indirect rotary solar dryer for drying beef has been manufactured and designed in the food engineering workshop at the College of Agriculture, Basrah University. The dryer contains a solar collector with a length of 1.70 m, depth of 0.25 m, and width of 0.30 m, a chimney and tubular met at mesh. Also, the solar collector includes a drying tube that has a capacity of 5 kg and is made of galvanized iron. Throughout the study period, there was a significant increase in the solar radiation energy (p < 0.05) with daylight hours passed till 12:00 PM. In addition, the maximum level of solar energy has been 810.55 W/m², which is after that reduced to 680.10 W/m2 at 4:00 PM. In the rotary solar dryer, the drying efficiency was 65.91 % at 60 ^oC and decreased with the increase in drying temperature. In the drying tube, the average temperature reached 80 ^oC at 1:00 PM, while the air temperature was 43 ^oC. Unsalted and salted beef were dried with the use of a different period of storage (0, 14, 28, 42, 56, and 70) days and various (60, 70, and 80 °C) to study their qualitative properties. The result indicated that there is a decrease in moisture content with the increase in drying time. Furthermore, the chemical composition related to dried unsalted and salted beef indicated that there is a decrease in moisture percentage. At the same time, there is an increased ash percentage, fat and protein after the process of drying. There is an increase in the moisture percentage throughout the periods of storage different from other percentages of the chemical composition, which have been reduced with the increase in the storage periods. It was shown via the results that there was a decrease in the re-hydration with increasing the drying temperature values for unsalted and salted dried beef. Results have reported that there has been a decrease in microbial content regarding dried unsalted and salted beef. Also, it was shown by the results that the model of Artificial Neural Networks (ANNs) showed good results of predicted content of the moisture.
References
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7. Al-Hilphy ARS, Al-Rikabi AKJ (2013) Mathematical modelling experimental study on thin layer halogen dryer of strawberry and study it is effect on antioxidant activity. Am. J. Agri. Biol. Sci. DOI: 10.3844/ajabssp.2013.
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11. Al-Temimi WKA (2018) Studying of physical and chemical properties and microbial content for dried fish by microwave. Diyala J. Agric. Sci. 10:12-28.
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27. Laopoolkit P, Suwannaporn P (2011) Effect of pretreatments and vacuum drying on instant dried pork process optimization. Meat Sci. 88:553-558.
28. Lasisi OI, Fapetu OP, Akinola AO (2020) Development of a solar dryer incorporated with a thermal storage mechanism. Dev. Int. J. Adv. Sci. Res. Eng. DOI: 10.31695/IJASRE.2020.33694
29. Macrae R, Robinson RK, Sadler MJ (1997) Encyclopedia of Food Science, Food Technology and Nutrition. Academic press Inc. 1456:2916-2934.
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31. Nur IT, Ghosh BK, Acharjee M (2020) Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh. Food Res. DOI: 10.26656/fr.2017.4(3).368.
32. Ofstad R, Kidman S, Myklebust R, Hermansson AM (1993) Liquid holding capacity and structural changes during heating of fish muscle: Cod (Gadus morhua L.) and salmon (Salmo salar). Food Structure 12:163-174.
33. Patir B, Gurelinanli A, Oksuztepe G, Irfan Ilhak O (2006) Microbiological and chemical qualities of salted grey mullet (Chalcalburnus tarichii Pallas, 1811). Int. J. Food Sci. Technol. DOI: 10.1016/j.sjbs.2017.04.003.
34. Pochont NR, Mohammad MN, Pradeep BT, Kumar PV (2020) A comparative study of drying kinetics and quality of Indian red chilli in solar hybrid greenhouse drying and open sun drying. Mater. Today Proc. 21:286-290. DOI: 10.1016/j.matpr.2019.05.433.
35. Rangana S (1976) Manual of Analysis of Fruit and Vegetable Products. 1st Edn., Tata MaGraw-Hill, New Delhi, 634pp.
36. Rossini K, Norena CP, Cladera-Olivera F, Brandelli A (2009) Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT-Food Sci. Technol. 42:862-867. DOI: 10.1016/j.lwt.2019.108633.
37. Singh S, Singh PP, Dhaliwal SS (2004) Multi-shelf portable solar dryer, Renewable energy 29:753-765.
38. Stannard C (1997) Development and use of microbiological criteria for foods. J. Food 122 Sci. Tech. DOI: 10.1.1.474.2198&rep
39. Tanuja S, Mhatre CS, Mohanty G, Rout E, Rout P, Srivastava SK (2020) Development of low cost solar rack dryer and comparative biochemical quality evaluation of anchovies (Stolephorus commersonii) dried in sun and solar rack dryer. Int. J. Curr. Microbiol. App. Sci. DOI: 10.20546/ijcmas.2020.903.068.
40. Tekin ZH, Baslar M (2018) The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers. J. Therm. Anal. Calorim. 132:1131-1143.
41. Toledo RT, (2007) Fundamentals of Food Process Engineering. 1st edn., Springer, New York: 600pp.
42. Xu L, Fang X, Wu W, Chen H, Mu H, Gao H (2019) Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes). Food Chem. 285:406-413.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to cite

Al-Rubai,y, H., Eskander, M., Abdul Hassan, K., & Al-Hashami, Y. (2021). Designing and manufacturing a solar rotary dryer for drying beef and studying its quality and storage characteristics. Multidisciplinary Science Journal, 3(3), 2021011. https://doi.org/10.29327/multiscience.2021011

[1] Akhtar J, Pandey RK (2015) Meat drying technology and drying characteristics of meat and meat products. International Journal of Applied And Pure Science and Agriculture. www.ijapsa.com.

[2] Aksoy A, Karasu S, Akcicek A, Kayacan S (2019) Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Re-hydration Ratio of Minced Meat. Foods J. DOI: 10.3390/foods806021.

[3] Al-Hilphy AR (2013) A theoretical and practical study for the incident solar radiation intensity in the Basrah province (South of Iraq). IOSR Journal of Engineering 3:25-35.

[4] AL-Rubai’y HH, Al-Shatty SM, Al-Hilphy AR (2020) Drying Klunzinger's mullet fish Planiliza klunzingeri using Halogen Dryer and modeling the moisture content with artificial neural network. Basrah J. Agric. Sci. DOI: 10.37077/25200860.2020.33.1.18

[5] AL-Rubai’y HHM (2019) Designing and Manufacturing Tubular Solar Dryer for Drying Okra. Food Science and Quality Management J. DOI: 10.7176/FSQM. www.iiste.org

[6] Al-Fadhly NKZ (2009) Salting and drying of the Thelah fish (Scomberoides commersonianus) and studying its quality characteristics using sensory, chemical, physical and microbial indices. M. Sc. Thesis, Coll. Agric., Univ. Basrah.

[7] Al-Hilphy ARS, Al-Rikabi AKJ (2013) Mathematical modelling experimental study on thin layer halogen dryer of strawberry and study it is effect on antioxidant activity. Am. J. Agri. Biol. Sci. DOI: 10.3844/ajabssp.2013.

[8] AL-Rubai’y HHM (2016) Designing , manufacturing and Evaluating the performance device for Removing Cholesterol and Fats from Minced meats, ph.D. Thesis, Coll.Agric., Univ. Basrah.

[9] Al-Rubai’y HH, Abdul Hassan KH, Eskandder MZ (2020) Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices. Multidiscip. Rev. DOI: 10.29327/multi.2020003

[10] Al-Shatty SMH, Al-Gwabrawy AA, Al-Hilphy ARS (2014) Study of chemical and microbiological characteristics of dried Cyprians carpio by vacuum solar dryer (Locally manufactured) (Part 2). Thi-Qar Univ. J. Agric. Res. 3:341-358.

[11] Al-Temimi WKA (2018) Studying of physical and chemical properties and microbial content for dried fish by microwave. Diyala J. Agric. Sci. 10:12-28.

[12] Andrews W (1992) Manuals of Food Quality Control, 4. Microbiological analysis. FAO Food and Nutrition paper No.14/4 (Rev.1), Rome: 347pp. http://www.fao.org/3/T0610E/T0610E.pdf

[13] Bailey AJ, Light ND (1989) Connective Tissue in Meat and Meat Products; Elsevier Applied Science: London.

[14] Baslar M, Kilicli M, Toker OS, Sagdic O, Arici M (2014) Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innov. Food Sci. Emerg. Technol. 26:182-190.

[15] Casaburi A, Piombino P, Nychas GJ, Villani F, Ercolini D (2015) Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol. 45:83-102.

[16] Darvishi H, Azadbakht M, Rezaeiasl A, Farhang A (2013) Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci. 12:121-127.

[17] Djordjevic J, Boskovic M, Dokmanovic M, Lazic I, Ledina T, Suvajdzic B, Baltic M (2017) Vacuum and Modified Atmosphere Packaging Effect on Enterobacteriaceae Behaviour in Minced Meat: Vacuum and Modified Atmosphere Packaging Effect. J. Food Process. Preserv. 41:e12837.

[18] Doymaz I, Karasu S, Baslar M (2016) Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit. J. Food Meas. Charact. 10:283-291.

[19] Egan H, Kirk RS, Sawyer R (1988) Pearson's Chemical Analysis of Foods. 8th ed. Longman Scientific and Technical, The Bath Press, 591pp.

[20] Fath El-Bab GFA (2005) Health hazard associated with salted fish in Egyptian market. Egyp. J. Agric. Res. DOI: 10.1016/j.jssas.2012.09.002.

[21] Flint O (1994) Food Microscopy: A Manual of Practical Methods, Using Optical Microscopy; Bios Scientific Publishers Ltd.: Oxford.

[22] Gates KW (2015) Seafood processing: technology, quality and safety. J. Aquat. Food Product Technol. DOI: 10.1080/10498850.2014.954475.

[23] Hernandez-Perez JA, Garcia-Alvarado MA, Trystram G, Heyd B (2004) Neural networks for the heat and mass transfer prediction during drying of cassava and mango. Innov. Food Sci. Emerg. Technol. DOI: 10.1016/j.ifset.2003.10.004.

[24] Kimiran E, Saglam D, Ozer D, Ozcelik E (2014) Microbiological quality of minced meat samples marketed in Istanbul. YYÜ Vet Fak Derg., 25:67-70.

[25] Krauter S, Ochs F (2002) An all – in – one solar home system, R10 02 – world climate and energy events , January 6 – 11 , 2002.

[26] Krokida MK, Morinos-Kouris D (2003) Re-hydration kinetics of dehydrated products. J. Food Eng. DOI: 10.1016/S02608774(02)00214-5.

[27] Laopoolkit P, Suwannaporn P (2011) Effect of pretreatments and vacuum drying on instant dried pork process optimization. Meat Sci. 88:553-558.

[28] Lasisi OI, Fapetu OP, Akinola AO (2020) Development of a solar dryer incorporated with a thermal storage mechanism. Dev. Int. J. Adv. Sci. Res. Eng. DOI: 10.31695/IJASRE.2020.33694

[29] Macrae R, Robinson RK, Sadler MJ (1997) Encyclopedia of Food Science, Food Technology and Nutrition. Academic press Inc. 1456:2916-2934.

[30] Modi VK, Sachindra NM, Nagegowda P, Mahendrakar NS, Narasimha Rao D (2007) Quality changes during the storage of dehydrated chicken kebab mix. Int. J. Food Sci. Technol. 42:827-835.

[31] Nur IT, Ghosh BK, Acharjee M (2020) Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh. Food Res. DOI: 10.26656/fr.2017.4(3).368.

[32] Ofstad R, Kidman S, Myklebust R, Hermansson AM (1993) Liquid holding capacity and structural changes during heating of fish muscle: Cod (Gadus morhua L.) and salmon (Salmo salar). Food Structure 12:163-174.

[33] Patir B, Gurelinanli A, Oksuztepe G, Irfan Ilhak O (2006) Microbiological and chemical qualities of salted grey mullet (Chalcalburnus tarichii Pallas, 1811). Int. J. Food Sci. Technol. DOI: 10.1016/j.sjbs.2017.04.003.

[34] Pochont NR, Mohammad MN, Pradeep BT, Kumar PV (2020) A comparative study of drying kinetics and quality of Indian red chilli in solar hybrid greenhouse drying and open sun drying. Mater. Today Proc. 21:286-290. DOI: 10.1016/j.matpr.2019.05.433.

[35] Rangana S (1976) Manual of Analysis of Fruit and Vegetable Products. 1st Edn., Tata MaGraw-Hill, New Delhi, 634pp.

[36] Rossini K, Norena CP, Cladera-Olivera F, Brandelli A (2009) Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT-Food Sci. Technol. 42:862-867. DOI: 10.1016/j.lwt.2019.108633.

[37] Singh S, Singh PP, Dhaliwal SS (2004) Multi-shelf portable solar dryer, Renewable energy 29:753-765.

[38] Stannard C (1997) Development and use of microbiological criteria for foods. J. Food 122 Sci. Tech. DOI: 10.1.1.474.2198&rep

[39] Tanuja S, Mhatre CS, Mohanty G, Rout E, Rout P, Srivastava SK (2020) Development of low cost solar rack dryer and comparative biochemical quality evaluation of anchovies (Stolephorus commersonii) dried in sun and solar rack dryer. Int. J. Curr. Microbiol. App. Sci. DOI: 10.20546/ijcmas.2020.903.068.

[40] Tekin ZH, Baslar M (2018) The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers. J. Therm. Anal. Calorim. 132:1131-1143.

[41] Toledo RT, (2007) Fundamentals of Food Process Engineering. 1st edn., Springer, New York: 600pp.

[42] Xu L, Fang X, Wu W, Chen H, Mu H, Gao H (2019) Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes). Food Chem. 285:406-413.

Abstract

References

How to cite