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| Hot Air Drying Characteristics of Lean Pork Ham |
| WANG Man，ZHANG Hong-kang |
| College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China |
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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.
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2012, Vol. 26 
