牛肉干中红外-热风组合干燥特性分析.pdfVIP

  • 21
  • 0
  • 约13.5万字
  • 约 78页
  • 2019-01-12 发布于广东
  • 举报

牛肉干中红外-热风组合干燥特性分析.pdf

and werereduced10.33%and the energy time—consumption by 57.14,respectively,and was two withHA productmnefficiencyimprovedby times.Besides,compareddryingequipment, CMIHA couidreducethecase andoxidationof a5 dryingequipment hardeningofjerky myoglobin,SO to havebetterchewinessandcolor.The make(P0.05)beefjerky chewiness,shearforce,shrinkagerate, made I-I*of driedwithCMIHAwere HA,which a+,C+andjerky significantlyhigher(P0.05)than beef havebetter evaluation.Thisrealizedthe and jerky sensory equipment highdehydrat.onefficiency qualityofjerky. the with After of and production curing,drying,friedpackagingsterilization,compared process HA HA couM colorandtexturecharacteristicof drying,CMIdrying significantlyimprove(p0.05)the the of thetraditionalflavorand theflavorof beef taste,krease jerky,increasepropertiesstorage,keep meatand ofthatmakebeef have and theconsumer’s roast,all jerky goodsensoryqualit)rimprove intention. purchase mechanism characteristic,moisture Keyword:meats,drying,mid-infrared,qualitymigration 111 万方数据 目 录 第一章引言….……………….....………………………….1 1.1牛肉干脱水干燥现状…………………………………………l

您可能关注的文档

文档评论(0)

1亿VIP精品文档

相关文档