作　　者： ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《肉类研究》 2012年第2期12-16,共5页

摘　　要： 以猪后腿肉为原料,研究温度、空气流量对猪后腿肉热风干燥特性的影响,并确立猪后腿肉的热风干燥数学模型。综合考虑猪后腿肉的品质、温度、空气流量,结果表明:温度、空气流量对干燥特性有较大影响,在60℃条件下,空气流量为0.9kPa时,干燥效果较为理想。对基于Page方程建立的猪后腿肉热风干燥模型进行研究,结果显示其热风干燥模型变量间相关性大,该模型模拟效果较好。 In this study, the effects of temperature and air flow on hot air drying characteristics of lean pork ham were investigated and a mathematical model was established based on the Page equation. Both operating parameters had a great effect on hot air drying characteristics of lean pork ham. Desired results were obtained at 60 ℃ and an air flow of 0.9 kPa. The mathematical model was found to be a good-fitting model with good correlation.

关 键 词： 热风干燥 猪后腿肉 干燥模型

领　　域： [轻工技术与工程] [轻工技术与工程]