热风温度对湿腌肉鸡翅根干燥动力学及成品品质的影响

对比分析了不同热风温度（60¹00℃）对肉鸡翅根干燥动力学及成品品质的影响。实验结果表明,湿腌肉鸡翅根热风过程为内部水分扩散的降速干燥过程,含水率及干燥速率的变化均受温度显著影响（p<0.05）;肉鸡翅根的水分有效扩散系数D eff随着热风温度的升高而增大,在60¹00℃内为3.09×10-9¹1.13×10-9m2/s,扩散活化能E a为33.08kJ/mol。对比分析了8种干燥经验模型的回归统计结果,确定Page方程为最佳干燥模型（平均R2=0.9994,平均χ2=0.000041）,可精确预测肉鸡翅根热风过程（60¹00℃）的含水率。成品品质分析表明,热风温度对烤翅成品硬度、咀嚼性及剪切力有显著影响（p<0.05）,而弹性、内聚性及回复性无明显差异（p>0.05）,90℃热风干燥得到的成品硬度、咀嚼性及剪切力均最大;干燥时间对硫代巴比妥酸（TBA）值及酸价的影响要大于热风温度。相关性分析表明,D eff与Page方程的参数k、n值均具有显著正相关性（p<0.05）,咀嚼性与硬度、剪切力均有显著的正相关性（p<0.05）。 

Effect of air temperature on drying kinetics of broiler chicken wings and quality of end product

The present study investigated the influence of air temperature on the drying kinetics of broiler chicken wings and quality of end product during convective dehydration at 60, 70, 80, 90and 100℃.The results showed that the drying occurred throughout under falling rate of drying period and the predominant mechanism of mass transfer in the sample was that of internal mass transfer. The change of moisture content and drying rate had significant change at different hot air temperatures ( p < 0.05) . The effective moisture diffusivity increased with the increase of air temperature, and the valve of D eff was between 3.09 × 10- 9and 11.13 × 10- 9m2/s from 60 to 100℃, the activation energy of which was 33.08kJ /mol. Eight different empirical drying models were compared and based on statistical tests results, the Page model gave the best fits and could be used to accurately predict the moisture content of dried broiler chicken wings from 60 to 100℃.The result of quality analysis of end product showed that the value of hardness, chewiness and shear force had significant change at different air temperatures ( p < 0.05) , while the value of springiness, cohesiveness and resilience had no significant change ( p > 0.05) , and the value of hardness, chewiness and shear force had the maximum value under the drying temperature of 90℃; The TBA index and acid value depended more on exposure time than on temperature during drying.The value of k and n of Page model were significantly ( p < 0.05) correlated with D eff, and the value of hardness and shear force were significantly ( p < 0.05) correlated with chewiness.