Effect of hot air temperature on drying kinetics of salt baked chicken and quality
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摘要: 以盐焗鸡整鸡为原料,探讨了不同热风温度对盐焗鸡干燥动力学及品质的影响,并且拟合了干燥曲线方程。结果表明:Page方程是盐焗鸡热风干燥拟合优度较好的干燥数学模型,经过计算和验证,其最终的干燥模型为:MR=exp（-Kt1.0309）,其中K=e（0.051T-7.046）（MR为水分比;T为干燥温度（℃）;t为干燥时间（h））。对盐焗鸡的质构（TPA）分析表明,温度65℃与75℃的盐焗鸡在弹性、内聚力、回复性三个方面存在显著差异（p<0.05）,而75、85、95℃之间的弹性、内聚力、回复性没有显著的差异（p>0.05）;在硬度和咀嚼性方面,65℃与75℃没有显著差异（p>0.05）,而85℃与75℃之间差异显著（p<0.05）,85℃与95℃之间差异不显著（p>0.05）。对于色差而言,6585℃之间L*值差异不显著,而都与95℃的L*（亮度值）值有显著的差异,温度对a*（红绿色度）和b*（黄蓝色度）的影响差异显著（p<0.05）。Abstract: The influence of different hot air temperature on the drying kinetics of salt baked chicken and quality was discussed, and an optimum model was chosen. Results showed that three different empirical drying models were compared and based on statistical tests results, the page model gave the best fits. The proposed mathematical model describing the hot-air drying of salt baked chicken was MR=exp (-Kt1.0309) , K=e (0.051T-7.046) , where MR was water ratio, T temperature (℃) , and t drying time (h) . The result of texture analysis of salt baked chicken showed that the value of springiness, cohesiveness and resilience had significant change (p<0.05) between the temperature of 65℃ and 75℃, but had no significant change (p>0.05) from 75℃ to 95℃. The value of hardness and chewiness had no significant change between 65℃ and 75℃ (p>0.05) , and it was the same to the temperature of 85℃ and 95℃, but it had significant change between 75℃ and 85℃ (p<0.05) . The result of chromatic aberration analysis showed that the value of L* ( indicator of light and dark) had no significant change (p>0.05) from 65℃ to 85℃, but it had significant change (p<0.05) at 95℃. The value of a* (indicator of redness-greenness) and b* (indicator of yellowness-blueness) had significant change (p<0.05) from 65℃ to 95℃.
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Keywords:
- hot air drying /
- salt baked chicken /
- drying kinetics /
- texture /
- chromatic aberration
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