Absrtact: In order to study the law of moisture change in microwave drying equipment for salt-baked chicken, the drying water ratio and temperature change of salt-baked chicken under different microwave power were measured, and the model was fitted with 10 kinds of drying mathematical models commonly used at home and abroad. The model was evaluated by correlation coefficient (R2), root mean square error and chi-square (2), so as to determine the fitness of the model. The best drying model. The results showed that Wang and Singh model could well reflect the microwave drying law of salted chicken.
Key words: microwave drying salt-baked chicken; drying characteristics; drying model
Salt-baked chicken is a traditional delicacy originating in Dongjiang area of Guangdong Province. The salt-baked chicken made by the ancient method becomes crisp, smooth and bony under the combined action of salt and temperature, and its meat quality is relatively dry. However, the improved water-baking method and steam-baking method retain the inherent taste of salt-baked chicken, but because the moisture content is higher than the traditional method, the taste is slightly different.
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