Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions

The coupled heat–water model presented in paper I is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample subjected to changing temperature conditions. Variation in aw during heat treatment was determined from weight loss measurements. Surface temperature and water activity predicted by the coupled heat–water model agree with measurements, providing that the water diffusivity inside the product varies with the local water content.