商业化烤制羊排中心温度预测模型

Mathematical Model for Predicting Core Temperature of Commercial Mutton Chops during Grilling

烤羊排是我国传统肉制品,但目前市场上尚未开发出适用于羊排烤制的自动控温程序,阻碍了烤制羊排的工业化生产。由于烤制属于非稳态加热过程,明确烤制温度与物料中心温度的关系是建立自动控温程序的基础。然而羊排形状不规则、肉质不均一,造成烤制过程中的中心温度难以预测。以法式小切羊排(横截面积(11±4)cm2)为原料,针对商业化烤制羊排所普遍采用的低温(120℃)及高温(220℃)烤制条件,以升温曲线为基础,进行非线性数据回归,建立烤制羊排中心温度预测模型,并进行羊排品质评价与模型的验证。结果表明:所建模型能够准确预测120℃和220℃烤制温度时,不同羊排大小与烤制时间条件下羊排的中心温度,预测值与实测值的平均相对误差及均方根误差均低于6%,为进一步开发羊排烤制自动控温程序及设备提供了依据。

Grilled mutton chops are traditional meat products,and the quality is greatly influenced by the final core temperature. However,the core temperature of mutton chops during grilling is difficult to monitor. To predict the core temperature of mutton chops during grilling accurately and conveniently,a mathematical model based on grilling time and shapes of mutton chops was established. Mutton chops with different cross-sectional areas of lean meat from 7 cm2 to 15 cm2 were grilled in an electric heat oven at 120℃ or 220℃. Fifteen samples were grilled independently at each temperature until the core temperature reached 75℃ and the temperature-time curves were recorded. Seven thermal probes were inserted into the different points of the mutton chops during grilling and the lowest temperature was taken as the core temperature. The model for predicting core temperature with grilling time and cross-sectional areas of lean meat was built with regression method,which was used to evaluate the quality of grilled mutton chops. The results showed that the established model could well predict the temperature changes of grilled mutton chops and the relative errors between simulated and measured results were lower than6%. Different quality characteristics of mutton chops were formed under different grilling temperature based on the application of the model. The mathematical model could provide a convenient and timely method for predicting the core temperature of mutton chops during grilling.