Abstract：Key process conditions such as temperature and time were optimized for two-stage hot air puffing of pork skin.
The one-factor-at-a-time method was used to analyze the effects of first stage roasting temperature and time and second stage
roasting temperature on sensory quality characteristics of pig skin such as color, tissue, aroma and springiness. Further, the
process conditions were optimized using the orthogonal array design method. The optimal conditions for hot air puffing of pork
skin were roasting for 40 min at an upper temperature of 90 ℃ and a bottom temperature of 100 ℃ and then roasting at upper
temperature and bottom temperature of both 230 ℃ until complete puffing. The process conditions were ranked in decreasing
order of their effects on two-stage hot air puffing of pork skin as follows: second stage roasting temperature, first stage roasting
temperature and first stage roasting time.
马京洁；朱云龙. 影响猪肉皮气膨化涨发的关键工艺因素研究[J]. 肉类研究, 2012, 26(1): 32-35.
MA Jing-jie，ZHU Yun-long. Optimization of Key Process Conditions for Hot Air Puffing of Pork Skin. Meat Research, 2012, 26(1): 32-35.
2012, Vol. 26 
