牛肉在高压静电场作用下的干燥特性

Drying Characteristic of Beef in High Voltage Electric Field

为解决传统牛肉干燥过程的某些缺点和提高产品质量,介绍了一种新型的干燥技术即高压电场干燥技术(其特点是物料不升温,节省能源,干燥均匀等),以熟牛肉为对象在温度为20～25°C,相对湿度为(30±5)%,周围风速为0的自然环境中进行高压电场干燥试验。不同形状电极下进行干燥试验的结果表明:高压电场能够提高牛肉的干燥速度且干燥速度随电压升高而升高,针状电极下的干燥速度大于平板状电极下的。最后,根据试验结果建立了干燥模型。高压电场干燥技术将会给牛肉干制品领域里带来一种新型的干燥技术。

For solving some disadvantages of traditional drying methods and improving the quality of beef ierky, the drying experiment of cooked beef was investigated with the high voltage electric field drying technique in natural ambient （ambient temperature is 20 ℃-25 ℃, ambient relative humidity is 30% 4-5% and wind speed is 0m/s）. The cooked beef was put into the high voltage electric field with the different voltage values and difform electrodes. The results showed that the drying rate of cooked beef was notably greater in high voltage electric field than that of control in natural ambient, and the drying rate increased as the voltage increased. The drying rate in electric field of point-plate electrodes was higher than that of plate-plate electrodes. The regression model to describe the drying characteristics of beef treated by a high voltage electric field was put forward based on the experimental results. The high voltage electric field drying technology show great potential for beef drying and industrial drying applications.