摘要
应用正交回归组合设计和三段式干燥法进行牛肉真空干燥试验,并对脱水工艺进行化,获得了最佳工艺参数。结果表明,在真空脱水的第1阶段,可选择较高的温度和较长的时间;用最佳工艺参数可以大大缩短牛肉的真空干燥时间。
By means of response surface methodology,a series of vacuum dehydra- tion experiments on beef are conducted with 3-stage drying,and the optimal techno- logical parameters are obtained.The experiments show that it is better to choose a higher temperature and longer time at the first drying stage.As the result,the whole drying process is greatly shortened with the optimal drying parameters.
关键词
牛肉
干燥
真空脱水
最佳工艺参数
beef drying
vacuum dehydration
optimal technological parameters
