| 猪后腿肉的热风干燥特性 |
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| 引用本文： | 王漫,张宏康.猪后腿肉的热风干燥特性[J].肉类研究,2012,26(2):12-16. |
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| 作者姓名： | 王漫 张宏康 |
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| 作者单位： | 伸恺农业工程学院轻工食品学院,广东广州,510225 |
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| 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。
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| 关 键 词： | 热风干燥 猪后腿肉 干燥模型 |
Hot Air Drying Characteristics of Lean Pork Ham |
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| WANG Man,ZHANG Hong-kang.Hot Air Drying Characteristics of Lean Pork Ham[J].Meat Research,2012,26(2):12-16. |
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| Authors: | WANG Man ZHANG Hong-kang |
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| Affiliation: | College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China |
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| Abstract: | 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. |
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| Keywords: | hot air drying: lean pork ham: drying dynamics |
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