Abstract：Simulated natural environmental conditions in winter with low temperature, low humidity and high-strength air convection were applied for the production of dry breezed chicken. The air drying conditions were optimized by singlefactor and orthogonal array designs, and the drying method was compared with natural drying and hot air drying in terms of product quality. The results showed that the best low-temperature drying conditions were 8 ℃, 50% humidity, an air velocity of 1.5 m/s, and a drying time of 72 h. This drying method was advantageous with respect to the appearance, color and flavor of product over two other drying methods.
2014, Vol. 28 
