张同刚,罗璨,李亚蕾,张丽文

• 1:宁夏大学农学院
• 2:宁夏大学新华学院

摘要(Abstract)：

以新鲜干切牛肉为原料,研究干切牛肉真空冷冻干燥工艺技术,以期获得最佳的工艺参数,为今后真空冷冻干燥畜产品的工业化生产提供了技术参考。以干燥速率为响应值,研究了预冻时间、加热温度、物料厚度及干燥室压力4个因素对真空冷冻干燥干切牛肉品质的影响。结果表明:冷冻干燥干切牛肉的最佳工艺参数优化为预冷时间3h,加热温度81℃,物料厚度9mm,干燥室压力10Pa。在此条件下,干切牛肉干燥产品的干燥速率为133.71g/h,与理论预测值132.69g/h相比,其相对误差约为0.8%,且产品品质变化不大,说明通过响应面优化后得到的方程具有实践指导意义。

关键词(KeyWords)： 干切牛肉;真空冷冻干燥;响应面分析;参数优化

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金地区基金项目(31160328)

作者(Author): 张同刚,罗璨,李亚蕾,张丽文

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