|
|
|
| Effect of Hot Air Drying Temperature on the Quality and Energy Consumption of Air-Dried Meat |
| RAO Weili, WANG Zhenyu, XIN Jianzeng, LI Guixia, ZHANG Dequan* |
| Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
|
|
|
Abstract The effect of different hot air drying temperatures on the color, texture, digestibility, acid value and energy
consumption of dried meat was examined in this investigation. The results showed that hot air temperature had a great
influence on color and texture, but did not significantly influence digestibility or acid value. The L* and b* values of airdried
meat obtained at a drying temperature higher than 60 ℃ were significantly higher than those of the sample dried
below 55 ℃. Hot air drying at 35 ℃ resulted in the highest a* value and simultaneously the lowest hardness in dried meat
(P < 0.05), suggesting that 35 ℃ was suitable for air drying of meat. Except a* value, all quality parameters were not
significantly different between the samples treated by 35 ℃ and 15 ℃ air drying (P > 0.05). But 35 ℃ air drying took a
significantly shorter time than 15 ℃ air drying (P < 0.05). The energy consumption during the drying process was influenced
not only by temperature but also by the working principle and parameter settings of drying equipment.
|
|
|
|
|
|
|
|
|
