Abdessamad LAHRACH
(Laboratory of water sciences, microbial biotechnologies and naturel resources sustainability (Aquabiotech), group water, Biodiversity and CLimat Change (EauBiodiCc), Faculty of sciences Semlalia, University Cadi Ayyad, Marrakech, Morocco)
Meat is an important source of nutrients for human well-being and health; however, recently a decline in preference for meat as a source of nutrients has been suggested due to some associated health problems. Snail meat could be one of the alternatives due to its high protein, mineral, and vitamin content. The aim of this work was to study the drying kinetics of snail meat and the influence of drying temperature on different parameters (moisture, protein, carbohydrates, lipids, fibre, and ash), mineral content (Ca, Na, K, Mg, P and Fe), and functional properties of snail meat. The snail meat drying process was carried out in a solar convection dryer at three drying air temperatures (40, 50, and 60°C) and two drying air flow rates (300 m³/h and 150 m³/h) in January 2024, with an ambient air temperature range of 17 to 28°C and 2 to 39% relative humidity. The variation of moisture content and drying rate as a function of drying time at different drying temperatures is presented graphically. Several empirical and semi-empirical models were used to model and describe the drying kinetics. In addition, the effective moisture diffusivity, activation energy, and electrical energy consumption were determined for each drying condition, providing essential information on the energy efficiency and optimisation of the snail meat drying process.
Abdessamad LAHRACH
(Laboratory of water sciences, microbial biotechnologies and naturel resources sustainability (Aquabiotech), group water, Biodiversity and CLimat Change (EauBiodiCc), Faculty of sciences Semlalia, University Cadi Ayyad, Marrakech, Morocco)
Prof.
Majdouline BELAQZIZ
(Laboratory of Water Sciences, Microbial biotechnologies and naturel resources sustainability (Aquabiotech), group water, Biodiversity and Climate Change (EauBiodiCc), Faculty of Sciences Semlalia, University Cadi Ayyad, Marrakech, Morocco)
Prof.
Rachida OUAABOU
(Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Faculty of Sciences and Techniques Al Hoceima, Abdelmalek Essaadi University, Morocco)
Prof.
Noamane TAARJI
(College of agriculture and environmental sciences, AgroBioSciences department, Mohammed VI Polytechnic University, Ben Guerir, 43150, Morocco)
Prof.
Naaila OUAZZANI
(Laboratory of Water Sciences, Microbial biotechnologies and naturel resources sustainability (Aquabiotech), group water, Biodiversity and Climate Change (EauBiodiCc), Faculty of Sciences Semlalia, University Cadi Ayyad, Marrakech, Morocco)
