猪后腿肉的热风干燥特性  

Hot Air Drying Characteristics of Lean Pork Ham

作　　者：王漫[1] 张宏康[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《肉类研究》2012年第2期12-16,共5页Meat Research

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 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]