การอบแห้งเนื้อหมูบดแผ่นด้วยเทคนิคสุญญากาศ ร่วมกับรังสีอินฟราเรดไกล

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

ไม่พบข้อมูลที่เกี่ยวข้อง

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: ภูมิใจ สอาดโฉม;ธนิต สวัสดิ์เสวี

ปีที่เผยแพร่ (ค.ศ.): 2014

วารสาร: Industrial Technology Lampang Rajabhat University Journal (1906-5337)

Volume number: 7

Issue number: 1

หน้าแรก: 83

หน้าสุดท้าย: 97

นอก: 1906-5337

บทคัดย่อ

The aims of this research were to study the changes in the moisture and temperature of pork slices undergoing a combined vacuum and far-infrared radiation technique, and compared the physical properties (in terms of color, shrinkage, hardness and toughness) of dried pork slices. The specific energy consumption and the sensory attributes of dried pork slices were also investigated. The pork meat was ground at grinding sizes of 2 mm. and 4.5 mm, and was produced at sizes of 10 ํ10 ํ 0.13 and 10 ํ10 ํ 0.22 cm. The pork samples were dried using the combined vacuum and farinfrared radiation technique at the drying pressure of 10 kPa, and the drying temperature of 110 ํC. Based on the experimental results, drying of ground pork with the thickness of 1.3 mm had a shorter drying time, but had a higher specific energy consumption than that of 2.2 mm. The grinding sizes had no significant effects on the specific energy consumption at P > 0.05. In term of qualities, it was found that the lightness and yellowness of dried pork decreased, but the redness and shrinkage percentage of dried pork increased when the pork thickness increased. However, the grinding sizes had no significant effects on the color, shrinkage percentage, hardness and toughness of dried pork at P > 0.05. Moreover, the mean score from sensory test of dried pork was like moderately.

คำสำคัญ

Far-Infrared Drying, Ground Pork Slices, Vacuum Drying