Optimization of Hot Air Assisted Far-Infrared Dying Parameters of Dried Meat Slice and Its Quality Research

In order to improve the quality of dried meat slice, based on moisture content, shear force, color difference and texture, a single factor and orthogonal test were used to optimize the process conditions of the hot air assisted far-infrared drying.Compared with microwave drying, hot air drying and far-infrared drying methods on the quality of the product were analyzed.The results showed that the drying parameters were as follows:the first section hot air drying temperature Ⅰ was 170℃. The second section of the hot air drying temperature was 250℃, the third section of the infrared-hot drying temperature Ⅲ was 260℃ with 100 s drying time.Moisture content was low (13.54 ±0.48) g/100 g in the dried meat slice.The Modified Henderson and Pabis model was optimal for hot air assisted far-infrared drying of dried meat slice (R²=0.9976). Compared with microwave drying, hot air drying and far-infrared drying, hot air assisted far-infrared dried meat slices has best product quality, that could increase product sensory quality, moisture content, shear force, hardness, chewiness, L^* value and a^* value are 92%, 55%, 60%, 46%, 109% and 121% of hot air drying respectively.but there were no significant differences in glueyness and b^* value of dried meat slices.This study can provide a reference for improving drying method of dried meat slice.