酸辣猪肉干热风干燥动力学及其品质研究

Study on Hot Air Drying Kinetics and Quality of Hot and Sour Pork Jerky

以猪后腿肉为原料,研究酸辣猪肉在不同热风温度(50,65,80,95℃)、不同热风速率(1,2,3,4 m/s)下的干燥曲线和干燥速率曲线,对干燥过程中水分比与干燥时间的关系进行回归拟合以构建干燥动力学模型,并探讨不同热风温度和风速对酸辣猪肉干品质的影响。研究表明,酸辣猪肉干干燥过程分为降速和恒速两阶段,且干燥时间与干燥温度及风速成反比。通过比较决定系数(R 2)、卡方(x 2)和残差平方和(RSS),Page模型是酸辣猪肉干热风干燥过程的最优拟合模型,模型具体表达式为:MR=exp[-(0.1177lnT+0.02557lnW-0.45892)t 0.74902]。不同干燥条件对酸辣猪肉干的总酸含量、感官评价、色泽等品质影响显著。综合选择热风温度65℃、热风风速1~3 m/s为较适宜的酸辣猪肉干热风干燥条件。

Using pork hind legs as the raw materials,the drying curve and drying rate curve of hot and sour pork are studied under different hot air temperatures(50,65,80,95℃)and different hot air speeds(1,2,3,4 m/s).The relationship between moisture ratio and drying time in the drying process is fitted to establish the drying kinetics model.The effects of different hot air temperatures and hot air speeds on the quality of hot and sour pork jerky are also discussed.The results show that the drying process of hot and sour pork jerky could be divided into two stages:reduction of speed and constant speed,and the drying time is inversely proportional to the drying temperature and wind speed.By comparing determination coefficient(R 2),chi-square(x 2)and residual sum of squares(RSS),Page model is the optimal fitting model for hot air drying process of hot and sour pork jerky,and the specific expression of the model is:MR=exp[-(0.1177lnT+0.02557lnW-0.45892)t 0.74902].Different drying conditions have significant effects on the total acid content,sensory evaluation,color and other qualities of hot and sour pork jerky.The more suitable hot air drying conditions for hot and sour pork jerky are selected comprehensively as hot air temperature of 65℃,hot air wind speed of 1~3 m/s.