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.
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.
WANG Man，ZHANG Hong-kang. Hot Air Drying Characteristics of Lean Pork Ham. Meat Research, 2012, 26(2): 12-16.
2012, Vol. 26 
