ArticleFoods (Basel, Switzerland)2024
Mathematical Modeling of Goat Meat Drying Kinetics with Thermal Oscillations.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Modeling and Simulation of Mass Transfer in Food Processing: Recent Advances in Governing Equations, Workflow, and Applications.Foods (Basel, Switzerland) · 2026Review
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5 authors.
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Abstract
Goat meat has a high nutritional value, since it contains up to 29% protein, as well as iron, potassium and vitamin B12. To prolong the shelf life of this food, a drying process can be applied; however, there is scarce information on the kinetics and drying parameters for this food material. The objective of this work was to characterize the thermal drying process of goat meat, through the mathematical modeling of convective drying kinetics, and its validation with experimental data obtained in a drying tunnel. The experiments were carried out with samples of loin (
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