| 中红外-热风组合干燥牛肉干水分预测模型研究 |
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| 引用本文： | 谢小雷,张春晖,李侠,王春青,王兆进,穆国锋.中红外-热风组合干燥牛肉干水分预测模型研究[J].食品科学,2014,35(23):61-66. |
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| 作者姓名： | 谢小雷 张春晖 李侠 王春青 王兆进 穆国锋 |
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| 作者单位： | 1.中国农业科学院农产品加工研究所，北京 100193；2.泰州圣泰科红外科技有限公司，江苏 泰州 225300；
3.内蒙古蒙都羊业食品有限公司，内蒙古 赤峰 024000 |
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| 基金项目： | 公益性行业(农业)科研专项(201303082);中央级基本科研业务费预算增量项目(2013ZL013) |
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| 摘 要： | 根据牛肉红外吸收光谱图，选择牛肉干中红外-热风组合（combined mid-infrared and hot air，CMIHA）干燥的红外波长条件下进行干燥，并与传统热风（hot air，HA）干燥比较，研究CMIHA与HA的干燥特性；通过优化加热距离分别为8、12、16 cm的最佳干燥模型及基于Visual Basic（VB）软件对模型进行编程，建立CMIHA干燥牛肉干水分快速预测模型。结果表明：与HA干燥相比，CMIHA干燥能够显著提高牛肉干干燥过程中内部温度、外部温度以及内外温差（P＜0.05），进而显著降低耗时、耗能（P＜0.05）；此外，Modified Henderson and Pabis模型为CMIHA干燥牛肉干最优模型（R2＞0.999），同时CMIHA干燥牛肉干水分预测模型能够很好地预测牛肉干干燥过程中的水分含量，其预测值和实测值间R2均大于0.997。
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| 关 键 词： | 中红外 热风 组合 干燥 模型 |
Moisture Prediction Model of Beef Jerky during Combined Mid-Infrared and Hot Air Drying |
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| XIE Xiao-lei,ZHANG Chun-hui,LI Xia,WANG Chun-qing,WANG Zhao-jin,MU Guo-feng.Moisture Prediction Model of Beef Jerky during Combined Mid-Infrared and Hot Air Drying[J].Food Science,2014,35(23):61-66. |
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| Authors: | XIE Xiao-lei ZHANG Chun-hui LI Xia WANG Chun-qing WANG Zhao-jin MU Guo-feng |
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| Affiliation: | 1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193,
China; 2. Taizhou Senttech Infrared Technology Co. Ltd., Taizhou 225300, China; 3. Inner Mongolia Meng Du Sheep Food Co. Ltd.,
Chifeng 024000, China |
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| Abstract: | The infrared wavelength for combined mid-infrared and hot air (CMIHA) drying of beef jerky was chosen based
on infrared spectra of beef. The performance, benefit and heat transfer characteristics of CMIHA drying were proved by
comparing with those of hot air (HA). The optimal drying models (at distances of 8, 12 and 16 cm, respectively) were
determined by means of nonlinear least square regressionusing the Origin software, and the moisture prediction model of
beef jerky during CMIHA drying was established by programming the three optimal drying models using Visual Basic
software. The results showed that compared with HA drying, CMIHA drying could significantly reduce the drying time and
energy consumption (P < 0.05). Compared with other traditional drying models, the Modified Henderson and Pabis model
was optimal for CMIHA drying of beef jerky (R2 > 0.999). Furthermore, based on comparison with experimental values, the
moisture prediction model of beef jerky dried by CMIHA could sufficiently predict the moisture content during the drying
process (R2 > 0.997). |
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| Keywords: | mid-infrared hot air combination drying model |
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