研究不同微波功率密度(η=3.31、4.43、5.59 W/g)和间歇比(PR=1、2、3)对肉鸡翅根干燥特性及品质的影响,结果表明:肉鸡翅根微波间歇干燥过程主要为恒速干燥过程,含水率及干燥速率的变化受微波处理条件影响显著(P<0.05)。肉鸡翅根水分有效扩散系数Deff受微波条件影响显著(P<0.05),η=3.31 W/g、PR=1~3的Deff为2.71~0.84×10-7m2/s,η=4.43 W/g、PR=1~3的Deff为3.51~1.1×10-7m2/s,η=5.59 W/g、PR=1~3的Deff为(4.44~1.35)×10-7m2/s。对比分析8种干燥经验模型的回归统计结果,确定Page方程为最适干燥模型(平均R2=0.995 8,平均χ2=0.000 3),可准确预测肉鸡翅根微波间歇(PR=1、2、3)干燥过程的含水率。不同微波处理条件的比能耗ES为13.48~17.97 MJ/kg,间歇比对的影响要明显高于功率密度(P<0.05)。微波间歇处理可降低样品纵向收缩率(LSR)、提高外观的完整性;在相同功率密度下,间歇处理所得剪切力值均低于连续处理。

In this research,the effects of microwave power density(η = 3.31,4.43,5.59 W /g) and pulse ratio(PR = 1,2,3) on the drying properties and quality of broiler chicken wings were studied.The results showed that the drying occurred under constant rate throughout drying period.The moisture content and drying rate had a significant change at different microwave conditions(P < 0.05).The effective moisture diffusivity had significant change at different microwave conditions(P < 0.05).The value of Deff was between 2.71 × 10-7m2/s and 0.84 × 10-7m2/s at the condition of η = 3.31 W /g,PR = 1 ~ 3;between 3.51 × 10-7m2/s and 1.1 × 10-7m2/s at the condition of η= 4.43 W /g,PR = 1 ~ 3;between 4.44 × 10-7m2/s and 1.35 × 10-7m2/s at the condition of η = 5.59 W /g,PR =1 ~ 3.Eight different empirical drying models were compared and based on statistical tests results,the Page model gave the best fits(R2= 0.9958,χ2= 0.0003) and could be used to accurately predict the moisture content of dried broiler chicken wings during intermittent microwave.The calculated specific energy consumption(ES) ranged from13.48 MJ /kg to 17.97 MJ /kg under different microwave condition,and the effect of pulse ratio on specific energy consumption was higher than that of power density.The intermittent microwave processing could reduced LSR and improved the integrity of appearance.The influence of intermittent processing was lower than continuous processing on shear force at the same η.