Relevant bibliographies by topics / Meat drying

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Meat drying'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Meat drying"

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Zhilin, A. A., and A. V. Fedorov. "Acoustoconvection Drying of Meat." Journal of Engineering Physics and Thermophysics 89, no. 2 (March 2016): 323–33. http://dx.doi.org/10.1007/s10891-016-1382-z.

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Kolar, Kurt. "Gravimetric Determination of Moisture and Ash in Meat and Meat Products: NMKL Interlaboratory Study." Journal of AOAC INTERNATIONAL 75, no. 6 (November 1, 1992): 1016–22. http://dx.doi.org/10.1093/jaoac/75.6.1016.

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Abstract Fourteen laboratories participated in a collaborative study of gravimetric methods for determination of moisture and ash in meat and meat products. The determination of moisture by drying without sand at 102-105C for 16-18 h and to constant weight was compared with the official NMKL method using drying with sand to constant weight. The incineration was performed at 550°C. The method was tested on 16 blind duplicate samples of fresh meat and meat products ranging in moisture content from 44.1 to 74.8 g/100 g, and in ash content from 1.0 to 5.4 g/100 g. Drying without sand for 16-18 h and to constant weight gave no significant difference. Therefore, the labor-intensive drying to constant weight is not necessary to obtain reliable results. In comparison with the official NMKL method based on drying with sand, the mean values, repeatability, and reproducibility of the drying method without sand for 16-18 h agree very well. Therefore, there is no reason to retain the more complicated and labor-intensive sand drying method. The conditions of the proposed method differ only slightly from the conditions used in the official AOAC method, 950.46 B(a). The collaborative results for the determination of both moisture and ash gave estimates for precision according to the HORRAT values
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Talib, M. A., A. H. Mohamed, and K. Ngargueudedjim. "Microbiological Properties of Cows Meat Dehydrated Using Solar-Drying, Sun-Drying and Oven Drying." Nova Journal of Medical and Biological Sciences 03, no. 03 (September 1, 2014): 1–10. http://dx.doi.org/10.20286/nova-jmbs-03035.

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AVERY, S. M., and S. BUNCIC. "Escherichia coli O157 Diversity with Respect to Survival during Drying on Concrete." Journal of Food Protection 66, no. 5 (May 1, 2003): 780–86. http://dx.doi.org/10.4315/0362-028x-66.5.780.

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Shiga toxin (Stx)–producing Escherichia coli O157 isolates (n = 123) were divided into groups according to origin, genotype (pulsed-field gel electrophoresis [PFGE] type, or ribotype), type of Stx produced, or phage type (PT). The survival rate ([number of CFU after 24 h of drying/number of CFU before drying] × 100) for each isolate was determined in triplicate after drying on concrete for 24.0 h. The overall mean survival rate among the 123 E. coli O157 isolates studied was 22.9%, but there was a wide range of responses to drying on concrete, with a minimum of 1.2% and a maximum of 61.9% of the initial inocula being recovered after drying. Among the groups, those isolates that originated from cases of human disease were, on average, significantly more sensitive (P < 0.001) to drying (with a mean survival rate of 15.3%) than isolates from the other three sources (with mean survival rates of 27.7, 26.0, and 22.9% for meats, bovine or ovine feces, and bovine hides, respectively). When the isolates were grouped by genotype, three of the PFGE types were, on average, significantly more resistant to drying than two other PFGE types were, and similarly, significant differences in average resistance to drying between groups of E. coli O157 with different ribotypes were seen. There were no differences between the abilities of isolates producing different Stxs (Stx 1 or Stx 1 and Stx 2) to survive drying. E. coli O157 isolates of PT4, PT21/28, and PT32 survived drying on concrete better than groups of other PTs did. Since the E. coli O157 isolates had various abilities to survive drying on concrete, drying could contribute to a kind of E. coli O157 natural selection along the meat chain. This possibility may have significant meat safety implications if a range of E. coli O157 isolates are simultaneously exposed to drying at any point along the meat production chain. Those E. coli O157 isolates that are more able to survive drying could be more likely to pass farther along the meat chain and ultimately reach consumers.
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Nguyen, Trinh A. "Optimization of drying the semi-dried lamb meat product (jerky)." Journal of Agriculture and Development 18, no. 4 (August 30, 2019): 90–98. http://dx.doi.org/10.52997/jad.11.04.2019.

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Convection drying was used to investigate the drying process of semi-dried lamb. The drying conditions were carried in combination of adding sorbitol and glycerin and salt. The results showed that the most appropriate drying conditions were at temperature of 56oC, drying time of 210 min and wind speed of 0.24 m/s. The addition of sorbitol, glycerin, common salt in product was 4.37%, 1.93%, and 3.4%, respectively which were suitable for maintaining the aw of the product at 0.67 g.
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Bodruk, Anıl, Özgün Köprüalan, and Figen Kaymak-Ertekin. "Atıştırmalık Et Üretiminde Kurutma Yöntemleri ve Öneriler." Turkish Journal of Agriculture - Food Science and Technology 7, no. 3 (March 12, 2019): 523. http://dx.doi.org/10.24925/turjaf.v7i3.523-530.2373.

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Meat with high protein, vitamin and mineral content is processed in different ways because it cannot be consumed fresh. Drying is one of the oldest methods for long-term storage of meat. Dried meat products, called as Jerky are generally produced by drying of the meat after the application of various pretreatments (marination, salting, smoking, etc.). Common methods for drying of the meat are sun drying and conventional hot air drying, which is modelled as shade drying. However, the development of various drying methods to reduce the quality losses as textural, sensorial and physicochemical created by the traditional methods and the use of these techniques in meat drying are becoming widespread nowadays. This review study includes the studies on the drying of various meat groups with traditional and current methods and the recommendations regarding these methods.
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Aksoy, Aslı, Salih Karasu, Alican Akcicek, and Selma Kayacan. "Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat." Foods 8, no. 6 (June 18, 2019): 216. http://dx.doi.org/10.3390/foods8060216.

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This study aimed to investigate the effect of different drying methods, namely ultrasound-assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying kinetics and some quality parameters of dried minced meat. In this study, USV was for the first time applied to the drying of minced meat. The USV and VD methods were conducted at 25 °C, 35 °C, and 45 °C. The different drying methods and temperatures significantly affected the drying time (p < 0.05). The USV method showed lower drying times at all temperatures. The rehydration values of the freeze-dried minced meat samples were higher than those obtained by the USV and VD techniques. The samples prepared using USV showed higher rehydration values than the vacuum dried samples for all temperatures. The effects of the different drying techniques and drying conditions on the microstructural properties of the minced meat samples were investigated using scanning electron microscope (SEM). The USV method resulted in higher porosity and a more open structure than the VD method. Total color differences (ΔE) for VD, USV, and FD were 8.27–20.81, 9.58–16.42, and 9.38, respectively, and were significantly affected by the drying methods and temperatures (p < 0.05). Higher drying temperature increased the ΔE value. Peroxide values (PV) significantly increased after the drying process, and samples treated with USV showed lower PV values than the VD treated samples. This study suggests that USV could be used as an alternative drying method for minced meat drying due to lower drying times and higher quality parameters.
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Akonor, P. T., H. Ofori, N. T. Dziedzoave, and N. K. Kortei. "Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques." International Journal of Food Science 2016 (2016): 1–5. http://dx.doi.org/10.1155/2016/7879097.

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The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.
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Friesen, T. Max. "A Zooarchaeological Signature for Meat Storage: Re-Thinking the Drying Utility Index." American Antiquity 66, no. 2 (April 2001): 315–31. http://dx.doi.org/10.2307/2694611.

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Although the practice of food storage is important to many questions addressed by archaeologists, demonstrating its presence in archaeological contexts can be difficult or impossible. One potentially useful approach to meat storage is the concept of the Drying Utility Index, introduced by Lewis Binford (1978) to predict which carcass portions, with attached bone, will be selected for storage by drying. However, this index has not been widely used by zooarchaeologists, at least in part because the calculations involved in its derivation are extremely complex. This paper presents a new, simplified index, the Meat Drying Index, which is easier to calculate and more transparent than the Drying Utility Index, yet which retains all of its key attributes. This new index is applied to caribou bone samples from two regions: Binford's (1978) Nunamiut data from northern Alaska, and the contents of three caches from the Barren Grounds of Canada, near Baker Lake, Nunavut. In both cases, the Meat Drying Index correlates with the observed element frequencies as well as, or better than, the original Drying Utility Index. As a result, the new index may prove applicable to element distributions from a wide range of archaeological contexts in which storage of meat by drying is suspected.
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Karnaushenko, Y. V. "PHYSICAL MODELLING OF RAPANA MEAT (RAPANA VENOSA) DRYING." Bulletin оf Kamchatka State Technical University, no. 40 (2017): 45–50. http://dx.doi.org/10.17217/2079-0333-2017-40-45-50.

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Dissertations / Theses on the topic "Meat drying"

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Kučerová, Iva. "Effect of Drying Pretreatments on Air and Solar Drying of Jerky Prepared from Eland (Taurotragus oryx) Meat." Doctoral thesis, Česká zemědělská univerzita v Praze, 2015. http://www.nusl.cz/ntk/nusl-259719.

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Mathematical modeling of thin-layer solar drying and organoleptic properties of eland jerky was investigated in this study. Eland jerky was compared to the traditional beef jerky, inasmuch as both were treated with traditional jerky marinade (TM), TM with fresh pine apple juice (TMP), TM with honey (TMH), TM with Coca Cola (TMCCL) and compared to an untreated control (C). The influence of the marinades on the drying process was statistically significant. Based on the coefficient of determination, the root mean square errors and the chi-squares, the Two-term model was found to be the most suitable model for describing the solar drying kinetics of eland jerky. The mean effective moisture diffusivities of solar dried eland meat for the C and selected pre-treatments TM and TMH samples were 2.07 x 10-10, 1.45 x 10-10 and 1.43 x 10-10 m2.s-1, respectively. The activation energy values for solar dried eland jerky were 23.75, 26.22 and 26.97 kJ.mol-1 for C, TM and TMH, respectively. Organoleptic properties of dried eland meat was assessed by the 22 member degustation panel. The best scored pre-treatment was TMP, which has significant effect on texture, color and taste. Effect of the different pre-treatments on the overall combined color was calculated. Generally for both meat dried in both driers TMH marinade was evaluated as the one with the highest total difference contrariwise meat dipped in TMP pre-treatment has the lowest total difference.
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Hernandez, Hernandez Helga Johana. "The Effect of Oregano Essential Oil on Microbial Load, Drying Kinetics and Sensory Atributes of Dried Meat." Doctoral thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259727.

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Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process. At first a value-added dried meat product by using oregano essential oil (OEO) to inhibit the growth of bacteria, and the sensorial response from assessors is presented. It was found that the application of the OEO in meat is effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 hours of drying at 55°C, 2 ml (0.038 ml l-1 air) and 1.5 ml (0.028 ml l-1 air) of OEO were considered the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli, respectively. Samples treated with 0.75 ml of OEO were more attractive for consumption compared with the control; at a higher concentration of OEO, the sensory quality of the food was affected. Next, the effect of modified blanching treatments on the drying behaviour of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulted product. The 3 treatments under investigation were (1) oil treatment (2) steam blanching and (3) hot air blanching with 3 doses of oregano essential oil (1) 1.5 ml (2) 3 ml and (3) 6 ml. Each treatment had an effect on the drying time of the beef samples, however, the dose of oregano essential oil applied did not affect the drying process. The results showed that steam blanching was very effective reducing the drying time. Meanwhile, 1.5 ml and 3 ml hot air blanching samples and 1.5 ml oil treatment samples were judged as better from sensory point of view and the respondents considered that adding oregano essential oil enriched the pleasantness of the smell. In conclusion, a value-added dried meat product obtained by using oregano essential oil to enhance food safety received an acceptable sensorial response from consumers. Additionally, each modified blanching treatment tested influences the drying kinetics process, but the dose of oregano applied did not affect the drying process. In this sense, hot air blanching and oil treatment with the lowest dose had an acceptable sensorial response from consumers.
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Soydan, Karabacak Meltem. "Finite Element Modelling And Simulation Of Drying Isotropic And Anisotropic Food Samples." Phd thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615618/index.pdf.

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The aim of this study was to investigate drying characteristics (temperature gradient, rate of drying and temperature change, drying time, diffusivity values, shrinkage) of isotropic and anisotropic foods by observing the changes in temperatures at four different locations and moisture contents and to build an appropriate model for simulation of temperature and moisture distribution using finite element method. The lean meat samples (anisotropic) with three fiber configurations (v
flow normal to fiber, drying along the fiber, h1
flow normal to fiber, h2
flow along to fiber) and minced meat (isotropic) were dried at two different temperatures (48
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Stollewerk, Katharina. "Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/96264.

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With the objective to study food safety aspects of innovative meat technologies and combinations among them, QDS (Quick-dry-slice), NaCl-free processing and high pressure were integrated in the production of two types of sliced dry-cured meat products. Dry fermented sausages (chorizo) were produced at acid (4,8) and low acid (5,2) pH and hurdles such as acidification and smoking were introduced in the production of dry-cured hams. The food safety was evaluated by challenge tests with Listeria monocytogenes and Salmonella. Pathogenic microorganisms could not grow in any of the products, however, their survival was affected by NaCl-free processing, acidification, smoking and pressurization at 600 MPa. High pressure was necessary to assure food safety during storage of the chorizo with the lowest hurdle combination and had an important bactericidal effect in dry-cured hams, which was lower in NaCl-free processing.
Con el objetivo de valorar el impacto que tienen las tecnologías innovadoras en la industria cárnica y combinaciones entre ellas sobre la seguridad alimentaria, el proceso QDS®, el “procesado sin NaCl añadido“ y las altas presiones se integraron en la producción de dos tipos de productos crudo-curados loncheados: chorizo (ácido, pH 4,8, y poco ácido, pH 5,2) y jamón curado (con y sin acidificación y/o ahumado). La seguridad de los productos se avaluó mediante challenge tests con Listeria monocytogenes y Salmonella. Ninguno de los productos permitió el crecimiento de los patógenos pero su evolución se vio afectada por el “procesado sin NaCl añadido“, la acidificación, el ahumado y la presurización a 600 MPa. La presurización fue necesaria para asegurar la seguridad alimentaria durante el almacenaje del chorizo con menos obstáculos y en los jamones curados tuvo un efecto bactericida importante, que fue menor en “procesado sin NaCl añadido“.
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Tom, Ahmat. "Contribution au séchage solaire des produits carnés : Modélisation et réalisation d'un séchoir adapté aux pays tropicaux." Thesis, Paris, ENSAM, 2015. http://www.theses.fr/2015ENAM0013/document.

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La présente étude porte sur la modélisation à l'échelle du produit, puis à l'échelle du procédé, des transferts de chaleur et de matière, au cours du séchage solaire de viande de bœuf, et entre ce produit et son environnement. A l'échelle du produit, les isothermes de désorption et cinétiques de séchage de la viande de bœuf sont déterminées expérimentalement, puis modélisées afin de caractériser la viande sur le plan hygroscopique et de prédire son comportement au cours du séchage. L'étude et la modélisation du comportement hygroscopique permet de passer à une échelle du procédé par la mise en place d'un modèle de séchage solaire de la viande de bœuf adapté à un séchoir solaire, conçu et réalisé pour le séchage des produits carnés dans un contexte tropical (séchoir solaire de Kilichi). Le modèle est validé par des essais expérimentaux menés dans un contexte tropical (N'Gaoundéré-Cameroun). L'impact du séchage solaire sur la qualité du produit est étudié à travers des analyses microbiologiques et biochimiques effectuées sur des échantillons de viande de bœuf séchés, à l'échelle du laboratoire, dans un séchoir solaire conçu et réalisé pour une bonne maitrise des paramètres de séchage solaire. Les analyses microbiologiques montrent que l'impact du rayonnement solaire sur la destruction des microorganismes est plus significatif que celui de la température de séchage. Les analyses biochimiques montrent que le séchage induit une forte oxydation des lipides mais n'a pas d'impact sur la teneur en lipide de la viande
This study deals with the modeling of heat and mass transfers during solar drying of beef, and between this product and its environment, at the scale of the product and thereafter at the scale of the process. At the scale of the product, desorption isotherm and drying kinetics of fresh beef were determined and modeled to characterize and predict the hygroscopic behavior of the beef during its drying. At the scale of the process, we proposed a model of solar drying of beef, adapted to a solar dryer that was designed and manufactured for the solar drying of beef in tropical environment (Solar dryer of Kilichi). This model was validated by experimental tests conducted in situ, in a tropical country (Cameroon- N'gaoundéré). The impact of solar drying on the quality of the product was investigated through microbiological and biochemical analyzes conducted on beef samples, dried at the laboratory with a solar dryer that was designed and manufactured to obtain a good control of solar drying parameters. These analyzes showed that the impact of solar radiation on the destruction of microorganisms is more significant than that of the drying temperature. Biochemical analysis showed that drying induces a severe lipid oxidation but has no impact on the lipid content of the meat
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Saidov, Tamerlan, and Leo Pel. "The formation of meta-stable sodium sulphate heptahydrate during drying as studied by NMR." Universitätsbibliothek Leipzig, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-192153.

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Salt weathering is a major cause of deterioration of porous building materials. Of the salts responsible, especially sodium sulfate is seen as very damaging. However many questions arise concerning which sodium sulfate phase will crystallize out during salt weathering. In this study we focused on the crystallization during isothermal drying of a sample saturated with a sodium sulfate solution. As the material is drying moisture will leave and hence the salt concentration will rise until the maximum solubility is reached. From that point on crystals will be formed. Using NMR we have measured quasi simultaneously both the moisture and Na profiles during drying. These experiments have been performed at various temperatures and concentrations. In our NMR experiments we observe the formation of a metastable phase of sodium sulfate, the heptahydrate crystals.
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Saidov, Tamerlan, and Leo Pel. "The formation of meta-stable sodium sulphate heptahydrate during drying as studied by NMR." Diffusion fundamentals 10 (2009) 15, S. 1-3, 2009. https://ul.qucosa.de/id/qucosa%3A14106.

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Salt weathering is a major cause of deterioration of porous building materials. Of the salts responsible, especially sodium sulfate is seen as very damaging. However many questions arise concerning which sodium sulfate phase will crystallize out during salt weathering. In this study we focused on the crystallization during isothermal drying of a sample saturated with a sodium sulfate solution. As the material is drying moisture will leave and hence the salt concentration will rise until the maximum solubility is reached. From that point on crystals will be formed. Using NMR we have measured quasi simultaneously both the moisture and Na profiles during drying. These experiments have been performed at various temperatures and concentrations. In our NMR experiments we observe the formation of a metastable phase of sodium sulfate, the heptahydrate crystals.
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Teixeira, Cristiane Cardoso Correia. "Desenvolvimento tecnológico de fitoterápico a partir de rizomas de Curcuma longa L. e avaliação das atividades antioxidante, anti-inflamatória e antitumoral." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/60/60137/tde-11012010-204508/.

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Este trabalho visou obter extratos secos padronizados de Curcuma longa L., e sua otimização visando o aumento da solubilidade dos curcuminóides e melhoria nas suas atividades biológicas. No estudo de extração, os curcuminóides foram extraídas utilizando dois solventes, etanol e solução etanólica alcalina e dois processos microondas e ultrassom seguindo planejamentos fatoriais completos 24, e com pH do solvente, teor de etanol, tempo de extração, potência do microondas ou temperatura no ultrassom, e proporção massa da droga pela massa do solvente como variáveis independentes. Os extratos foram caracterizados quanto ao rendimento de sólidos totais, teor de curcuminóides totais, rendimento de curcuminóides totais, teor de curcumina, rendimento de curcumina e atividade antioxidante por difenil-picril-hidrazila. A condição de extração com melhor resultado foi o ultrassom a 20 ºC, solvente etanol 96 ºGL, 1 parte de planta para 7 de solvente, pH 10 e duração de 5 min., pois, nesta condição, obteve-se maior teor de curcumina e maior atividade antioxidante. O estudo visando aumento da solubilidade da curcumina constou da preparação de dispersões sólidas pelos métodos de spray drying e hot melt coating. Ambos os métodos foram estudados com os polímeros hidrofílicos Gelucire® 44:14 e 50:13, e aplicando-se planejamento fatorial tipo Box-Behnken. As dispersões sólidas particuladas foram avaliadas pela morfologia, densidade aparente e de compactação, fator de Hausner, índice de Carr, ângulo de repouso, umidade residual, atividade de água, calorimetria diferencial de varredura, termogravimetria, difração de raio-X, espectrometria de infravermelho, solubilidade em água e teste de dissolução. A maior solubilidade foi obtida com secagem no spray drying a 40 ºC, proporção Gelucire®44/14:curcumina 1:1 e proporção 1:5 de Aerosil:dispersão (DS16). No hot melt coating, a melhor solubilidade foi obtida com maior quantidade de Gelucire 50/13 e menor de Lactose (DS 3). Dispersões sólidas particuladas foram preparadas também com o Gelucire® 50/13 por spray drying (DS 17). Considerando-se os fatores solubilidade e teor de curcumina nas partículas, a dispersão DS 17 foi escolhida como a mais adequada para os ensaios biológicos posteriores. A mesma condição de preparo da DS17 foi usada para produzir dispersões sólidas com o extrato obtido por ultrassom (DSE). Nesta dispersão a solubilidade dos curcuminóides demonstrou ser 330 vezes maior do que o extrato seco nas mesmas condições porém sem a adição de carreador. No ensaio de avaliação da atividade antitumoral in vitro, foram avaliadas a citotoxicidade da curcumina pura, DS 17, DS 3 e a DSE, em diferentes linhagens tumorais, leucemia T (jurkat), melanona (C8161), adenocarcinoma coloretal (HT29), carcinoma hepatocelular (HepG2) e de célula não tumoral (PBMC). A curcumina apresentou atividade citotóxica para células tumorais e esta não foi afetada pelo processo de produção da dispersão sólida. Além disso, a DS do extrato apresentou maior citotoxicidade, o que pode ser devido ao sinergismo de outros compostos. O extrato também foi mais seletivo para células tumorais que a curcumina e as dispersões. O estudo de atividade anti-inflamatória in vivo usando o modelo de edema de pata, demonstrou que a dispersão DS 17 apresentou maior atividade do que a curcumina na mesma dose, indicando que o aumento da solubilidade possibilita uma maior absorção e consequentemente maior biodisponibilidade.
The aim of this work was to obtain standardized dried extracts of Curcuma longa L. and to develop pre-formulations and capsules with improved curcuminoids solubility and higher biological activities. In the extraction study, the powdered roots of Curcuma longa L. were extracted using ethanol and an aqueous alkaline ethanol solution by microwave and ultrasound assisted methods, together with the application of 24 full factorial designs of experiments to better understand the effects of solvent pH, ethanol concentration, microwave power, ultrasound temperature and ratio of drug to solvent (w/w) on the extract. The extracts were characterized by solids yield, curcuminoid content and yield, curcumin content and yield and antioxidant activity by the diphenylpycril hydrazil method. The best extraction resulted from the ultrasound assisted using ethanol 96 oGL at pH 10, 20oC, 1:7 drug to solvent ratio (w/w), during 5 minutes. This condition was chosen because it resulted in the best yields and antioxidant activities. The work developed to improve curcumin and curcuminoid solubilities was based on the preparation of solid dispersions by spray drying and hot melt coating using the hydrophilic carriers Gelucire® 44:14 and 50:13. Applying Box-Behnken designs the effect of process conditions on microparticulate solid dispersions properties, like morphology, bulk and tapped densities, Hausner factor, Carr index, angle of repose, moisture content, water activity, differential scanning calorimetry, thermogravimetric analysis, X-ray powder diffraction, infrared spectrometry, curcuminoid solubility in water and dissolution rate. The highest improvement in drug solubility was obtained by dispersion prepared by spray drying at 40oC, Gelucire® 44:14/curcumin 1:1 ratio, and adding 16,7% Aerosil (DS16). On the other hand, the hot melt granules with best solubility were prepared with higher Gelucire® 50:13 and lower substrate (lactose) contents (DS3). Additional solid dispersion, DS17, was prepared by spray-drying in the same conditions applied to DS16 but using Gelucire® 50:13 as carrier. Considering the aspects drug solubility and content in solid dispersions, DS17 showed the best performance and the same set of conditions used for its preparation was also applied to produce a solid dispersion containing the raw extract obtained by ultrasound extraction. This solid dispersion increased curcumin solubility by a 330-fold factor. In the in vitro antitumor assays pure curcumin, DS3, DS17 and DSE cytotoxicities were evaluated in several tumor cell lines, leukemia T (jurkat), melanona (C8161), adenocarcinoma coloretal (HT29), hepatic carcinoma (HepG2) and in one non tumor (PBMC). The antitumor activities were not influenced by the thermal processes and the extract presented higher cytotoxicity and better selectivity to tumor cells. The in vivo antinflammatory study was performed by the rat paw edema method and showed that solid dispersion DS17 resulted in antinflammatory effect higher than pure curcumin and indomethacin at some doses. The results are an indicative that the increase in drug solubility may incur in an increase oral bioavailability and that the process proposed herein are adequate for preparation of pre-formulations containing less soluble herbal drugs.
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Åberg, Amanda. "Rice yields under water-saving irrigation management : A meta-analysis." Thesis, Stockholms universitet, Institutionen för naturgeografi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-146786.

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Water scarcity combined with an increasing world population is creating pressure to develop new methods for producing food using less water. Rice is a staple crop with a very high water demand. This study examined the success in maintaining yields under water-saving irrigation management, including alternate wetting and drying (AWD). A meta-analysis was conducted examining yields under various types of water-saving irrigation compared to control plots kept under continuous flooding. The results indicated that yields can indeed be maintained under AWD as long as the field water level during the dry cycles is not allowed to drop below -15 cm, or the soil water potential is not allowed to drop below -10 kPa. Yields can likewise be maintained using irrigation intervals of 2 days, but the variability increases. Midseason drainage was not found to affect yield, though non-flooded conditions when maintained throughout most of the crop season appeared to be detrimental to yields. Increasingly negative effects on yields were found when increasing the severity of AWD or the length of the drainage periods. Potential benefits and drawbacks of water-saving irrigation management with regards to greenhouse gas emissions, soil quality and nutrient losses were discussed to highlight the complexity of the challenges of saving water in rice production.
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Gué, Emilie. "Formes galéniques polymériques avec cinétiques de libération améliorée pour le kétoprofène et le fénofibrate." Phd thesis, Université du Droit et de la Santé - Lille II, 2013. http://tel.archives-ouvertes.fr/tel-01016003.

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L'amélioration de la solubilité des principes actifs peu solubles est devenue l'un des principaux challenges de l'industrie pharmaceutique. Bien que présentant une structure chimique potentiellement idéale pour interagir avec la cible, elles échouent dans l'efficacité in vivo : après administration, elles ne peuvent se dissoudre dans les milieux aqueux biologiques et par conséquent ne peuvent être transportées sur leur site d'action pour atteindre la concentration efficace, amenant à un échec thérapeutique. De nombreuses stratégies très intéressantes ont été proposées pour surmonter ce sérieux obstacle.Les dispersions solides sont étudiées depuis plus de 40 ans et ont conduit à de très nombreuses publications mais jusqu'à aujourd'hui peu de produits ont été commercialisés principalement pour des raisons de stabilité physico-chimique. Celles-ci ont pour but de présenter le principe actif sous sa forme amorphe : cette dernière présentant un état d'énergie plus élevé et par conséquent une solubilisation facilitée. Dans le même temps, le système doit rester stable durant le stockage, ainsi la recristallisation ou tout autre changement entraînant une modification du profil de libération doivent être évités. Différentes techniques de production peuvent être utilisées pour préparer ce genre de systèmes polymériques tels que l'extrusion en phase chauffante ou l'atomisation-séchage. Le principal objectif de ce travail a été d'améliorer la solubilité des principes actifs peu solubles par formation de dispersions solides utilisant les deux techniques les plus utilisées : l'extrusion en phase chauffante et l'atomisation-séchage. Dans cette étude, le kétoprofène a été incorporé dans des matrices polymériques hydrophiles pour augmenter sa solubilité apparente. Les deux techniques ont été employées et l'Eudragit® E a été considéré comme une matrice intéressante pour plusieurs raisons : c'est un polymère thermoplastique, offrant une stabilité thermique suffisante pour l'extrusion en phase chauffante, il se dissout rapidement en milieu acide et peut interagir avec les groupements acides de par ses nombreux azotes ternaires. Des mélanges binaires " principe actif - Eudragit®E " ainsi que des mélanges ternaires " principe actif - Eudragit®E - PVP ", " principe actif - Eudragit®E - PVPVA ", " principe actif - Eudragit®E - HPMC " ont été étudiés et caractérisés Les systèmes obtenus ont été caractérisés par macro/microscopie optique, microscopie électronique à balayage, diffraction laser, analyse calorimétrique différentielle modulée, diffraction des rayons X et l'étude du profil de libération in vitro en milieu acide (HCl 0.1M). Les libérations ont été intentionnellement réalisées en condition " non sink " afin d'évaluer le potentiel des formulations à produire des solutions sur-saturées et la durée de ces dernières. Tous les systèmes présentent un profil de libération du kétoprofène beaucoup plus rapide comparé au produit commercial et à la dissolution du principe actif pur. De plus, des solutions sur-saturées peuvent être obtenues et restent stables au moins 2 h. Cependant, en fonction des polymères utilisés, différents profils de libération ont été obtenus indiquant que l'utilisation de matrices polymériques pour l'accélération de la libération de principes actifs peu solubles peut être très complexe puisqu'elle n'est pas seulement influencée par la composition du système mais aussi potentiellement par leur structure interne et notamment par l'homogénéité/hétérogénéité de la distribution des excipients.[...].
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Books on the topic "Meat drying"

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Phengphat, Sangwān. Rāingān kānwičhai rư̄ang kānʻop hǣng phalittaphan nư̄a læ plā dūai khrư̄angʻop hǣng phalangngān sǣng ʻāthit radap ʻutsāhakam nai khrūarư̄an: Drying fish and meat by using solar dryer for the cottage industrial scale. [Bangkok?]: Phāk Wichā Fisik, Khana Witthayāsāt, Mahāwitthayālai Narēsūan, 1994.

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Zi ran guo gan: Gei hai zi zui jian kang, an quan de ling tian jia hao shi wu = Dried fruit & vegetables. Xinbei Shi: Chu se wen hua chu ban shi ye qun, 2017.

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Popeil, Ron. Dehydrated & delicious: The complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Carlsbad, CA: Dehydrator Products, 1992.

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Turan, Turan T. Smoking, Curing, and Drying Meat and Fish. Stackpole Books, 2015.

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The beginner's guide to making and using dried foods: Preserve fresh fruits, vegetables, herbs, and meat with a dehydrator, a kichen oven or the sun. 2014.

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Keogh, Michelle. Dehydrating at home: Getting the best from your dehydrator, from fruit leathers to meat jerkies. 2015.

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Lamb, Steven. The River Cottage curing & smoking handbook. 2015.

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Crocker, Melissa. Dehydrator Cookbook: The Ultimate Complete Guide on How to Drying and Storing Food, Preserving Fruit, Vegetables, Meat and More. Plus Healthy, Delicious and Easy Recipes for Snacks and Fruit Leather. Independently Published, 2020.

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photographer, DeTour Adam, ed. The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs. Storey Publishing, LLC, 2018.

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Räisänen, Jouni. Future Climate Change in the Baltic Sea Region and Environmental Impacts. Oxford University Press, 2017. http://dx.doi.org/10.1093/acrefore/9780190228620.013.634.

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The warming of the global climate is expected to continue in the 21st century, although the magnitude of change depends on future anthropogenic greenhouse gas emissions and the sensitivity of climate to them. The regional characteristics and impacts of future climate change in the Baltic Sea countries have been explored since at least the 1990s. Later research has supported many findings from the early studies, but advances in understanding and improved modeling tools have made the picture gradually more comprehensive and more detailed. Nevertheless, many uncertainties still remain.In the Baltic Sea region, warming is likely to exceed its global average, particularly in winter and in the northern parts of the area. The warming will be accompanied by a general increase in winter precipitation, but in summer, precipitation may either increase or decrease, with a larger chance of drying in the southern than in the northern parts of the region. Despite the increase in winter precipitation, the amount of snow is generally expected to decrease, as a smaller fraction of the precipitation falls as snow and midwinter snowmelt episodes become more common. Changes in windiness are very uncertain, although most projections suggest a slight increase in average wind speed over the Baltic Sea. Climatic extremes are also projected to change, but some of the changes will differ from the corresponding change in mean climate. For example, the lowest winter temperatures are expected to warm even more than the winter mean temperature, and short-term summer precipitation extremes are likely to become more severe, even in the areas where the mean summer precipitation does not increase.The projected atmospheric changes will be accompanied by an increase in Baltic Sea water temperature, reduced ice cover, and, according to most studies, reduced salinity due to increased precipitation and river runoff. The seasonal cycle of runoff will be modified by changes in precipitation and earlier snowmelt. Global-scale sea level rise also will affect the Baltic Sea, but will be counteracted by glacial isostatic adjustment. According to most projections, in the northern parts of the Baltic Sea, the latter will still dominate, leading to a continued, although decelerated, decrease in relative sea level. The changes in the physical environment and climate will have a number of environmental impacts on, for example, atmospheric chemistry, freshwater and marine biogeochemistry, ecosystems, and coastal erosion. However, future environmental change in the region will be affected by several interrelated factors. Climate change is only one of them, and in many cases its effects may be exceeded by other anthropogenic changes.
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Book chapters on the topic "Meat drying"

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Muradov, Magomed, Jeff Cullen, and Alex Mason. "Real-Time Monitoring of Meat Drying Process Using Electromagnetic Wave Sensors." In Smart Sensors, Measurement and Instrumentation, 221–33. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-21671-3_10.

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Ian Gilbert, R., Arnaud Castel, Inam Khan, Warren South, and James Mohammadi. "An Experimental Study of Autogenous and Drying Shrinkage." In High Tech Concrete: Where Technology and Engineering Meet, 33–41. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59471-2_5.

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Acosta, Fernando, and Harald S. Müller. "Kinetics of Drying Shrinkage and Creep: An Experimentally Based Code-Type Approach." In High Tech Concrete: Where Technology and Engineering Meet, 24–32. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59471-2_4.

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Nijs, K., and M. Ishikawa. "Finite Element Implementation of a Drying Shrinkage Model Based on Pore Evaporation Mechanics." In High Tech Concrete: Where Technology and Engineering Meet, 49–55. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59471-2_7.

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Abdollahnejad, Zahra, Zuhua Zhang, Hao Wang, and Mohammad Mastali. "Comparative Study on the Drying Shrinkage and Mechanical Properties of Geopolymer Foam Concrete Incorporating Different Dosages of Fiber, Sand and Foam Agents." In High Tech Concrete: Where Technology and Engineering Meet, 42–48. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59471-2_6.

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Lewicki, P. P., J. Arnau Arboix, P. Gou Botó, J. Comaposada Beringues, and I. Muñoz Moreno. "DRYING." In Encyclopedia of Meat Sciences, 471–79. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384731-7.00234-8.

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Lewicki, P. P. "DRYING." In Encyclopedia of Meat Sciences, 402–11. Elsevier, 2004. http://dx.doi.org/10.1016/b0-12-464970-x/00151-3.

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"Drying: Principles and Applications." In Handbook of Meat and Meat Processing, 524–41. CRC Press, 2012. http://dx.doi.org/10.1201/b11479-32.

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Col, Basak Gokce, Sergen Tuggum, and Seydi Yıkmış. "Non-Thermal Food Preservation Methods in the Meat Industry." In Advances in Environmental Engineering and Green Technologies, 44–64. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1924-0.ch003.

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The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.
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Col, Basak Gokce, Sergen Tuggum, and Seydi Yıkmış. "Non-Thermal Food Preservation Methods in the Meat Industry." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security, 147–62. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch007.

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The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.
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Conference papers on the topic "Meat drying"

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Castro-Giraldez, Marta, Juan Angel Tomas-Egea, R. J. Colom,, and Pedro J. Fito. "Study of the hot air drying process of chicken breast by non-invasive techniques." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7733.

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Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a thermodynamic model of chicken meat drying process using infrared thermography; also the viability of using dielectric spectroscopy as a monitoring system was analyzed. A thermodynamic model has been developed to predict the expansion/contraction phenomena of poultry meat throughout the drying process. Moreover, it was demonstrated that permittivity is a non-destructive method to monitor the evolution of drying process. Keywords: Poultry meat, hot air drying, permittivity, infrared, drying kinetics.
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Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

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In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity was increased in all samples during production. Peroxide value of the samples increased during processing steps and the samples with olive oil had higher peroxide values compared to control. The results showed that during processing steps of fermented turkey sausages, considerable changes could occur depending on lipid type. Keywords: sucuk, fermented sausage, dry fermentation, fat replacement, olive oil, turkey meat
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Fito, Pedro J., Juan Angel Tomas-Egea, and Marta Castro-Giraldez. "Thermodynamic model of freeze-drying of poultry breast using infrared thermography." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7756.

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Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process. Keywords: freeze-drying, thermodynamic model, infrared thermography, poultry.
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Ma, Hong, Wei Zhang, and Simon X. Yang. "Systems modeling and intelligent control of meat drying process." In 2015 10th System of Systems Engineering Conference (SoSE). IEEE, 2015. http://dx.doi.org/10.1109/sysose.2015.7151964.

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DOMNINA, LOLA. "Mathematical Modeling of the Drying Process of Coconut Meat." In Third International Conference on Advances in Applied Science and Environmental Engineering - ASEE 2015. Institute of Research Engineers and Doctors, 2015. http://dx.doi.org/10.15224/978-1-63248-055-2-80.

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Muradov, Magomed, Jeff D. Cullen, Andy Shaw, Olga Korostynska, Alex Mason, Ahmed I. Al-Shamma'a, Stefania G. Bjarnadottir, and Ole Alvseike. "Online non-destructive monitoring of meat drying using microwave spectroscopy." In 2015 9th International Conference on Sensing Technology (ICST). IEEE, 2015. http://dx.doi.org/10.1109/icsenst.2015.7438449.

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Von Gersdorff, Gardis J. E., Luna Shrestha, Sharvari Raut, Stefanie K. Retz, Oliver Hensel, and Barbara Sturm. "Impact of processing temperature on drying behavior and quality changes in organic beef." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7792.

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The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.
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Barretto, Andrea Carla Da Silva, Camila Vespucio Bis Souza, Marise Rodrigues Pollonio, and Ana Lúcia Barretto Penna. "Influence of fat level reduction in the drying of Italian salami." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7533.

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The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.
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Fuentes, Ana, S. Verdú, C. Fuentes, R. Grau, and J. M. Barat. "Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7627.

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The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.Keywords: sodium replacement; water vapour permeable bags; dry-cured loin; salt content; physicochemical parameters .
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Öztürk, Burcu, and Meltem Serdaroğlu. "Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7965.

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In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free
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Reports on the topic "Meat drying"

1

Chapman, Ray, Phu Luong, Sung-Chan Kim, and Earl Hayter. Development of three-dimensional wetting and drying algorithm for the Geophysical Scale Transport Multi-Block Hydrodynamic Sediment and Water Quality Transport Modeling System (GSMB). Engineer Research and Development Center (U.S.), July 2021. http://dx.doi.org/10.21079/11681/41085.

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The Environmental Laboratory (EL) and the Coastal and Hydraulics Laboratory (CHL) have jointly completed a number of large-scale hydrodynamic, sediment and water quality transport studies. EL and CHL have successfully executed these studies utilizing the Geophysical Scale Transport Modeling System (GSMB). The model framework of GSMB is composed of multiple process models as shown in Figure 1. Figure 1 shows that the United States Army Corps of Engineers (USACE) accepted wave, hydrodynamic, sediment and water quality transport models are directly and indirectly linked within the GSMB framework. The components of GSMB are the two-dimensional (2D) deep-water wave action model (WAM) (Komen et al. 1994, Jensen et al. 2012), data from meteorological model (MET) (e.g., Saha et al. 2010 - http://journals.ametsoc.org/doi/pdf/10.1175/2010BAMS3001.1), shallow water wave models (STWAVE) (Smith et al. 1999), Coastal Modeling System wave (CMS-WAVE) (Lin et al. 2008), the large-scale, unstructured two-dimensional Advanced Circulation (2D ADCIRC) hydrodynamic model (http://www.adcirc.org), and the regional scale models, Curvilinear Hydrodynamics in three dimensions-Multi-Block (CH3D-MB) (Luong and Chapman 2009), which is the multi-block (MB) version of Curvilinear Hydrodynamics in three-dimensions-Waterways Experiments Station (CH3D-WES) (Chapman et al. 1996, Chapman et al. 2009), MB CH3D-SEDZLJ sediment transport model (Hayter et al. 2012), and CE-QUAL Management - ICM water quality model (Bunch et al. 2003, Cerco and Cole 1994). Task 1 of the DOER project, “Modeling Transport in Wetting/Drying and Vegetated Regions,” is to implement and test three-dimensional (3D) wetting and drying (W/D) within GSMB. This technical note describes the methods and results of Task 1. The original W/D routines were restricted to a single vertical layer or depth-averaged simulations. In order to retain the required 3D or multi-layer capability of MB-CH3D, a multi-block version with variable block layers was developed (Chapman and Luong 2009). This approach requires a combination of grid decomposition, MB, and Message Passing Interface (MPI) communication (Snir et al. 1998). The MB single layer W/D has demonstrated itself as an effective tool in hyper-tide environments, such as Cook Inlet, Alaska (Hayter et al. 2012). The code modifications, implementation, and testing of a fully 3D W/D are described in the following sections of this technical note.
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