Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Paholyothin Rd., Jatuchak, Bangkok 10900, Thailand.
Meat Sci. 2011 Jul;88(3):553-8. doi: 10.1016/j.meatsci.2011.02.011. Epub 2011 Feb 17.
Dehydrated meat which can be instantly rehydrated is needed by the industry. This research was aimed to investigate a more economical drying process. Central composite design was applied with three variables: cooking pressure, cooking time, and vacuum drying temperature. The responses were shear force (N), work of shear (N.mm) and % rehydration. The multiple linear regression equation models could predict 91.7, 90.9 and 94.8% of each response, respectively. Cooked pork meat was used for target responses. Its maximum shear force was 43.39±5.42 N, and work of shear was 419.50±64.17 N.mm. Vacuum drying temperature highly affected all responses. Validation of the predicted data was done using two optimum conditions. First condition was cooking pressure of 21.6 lb/in.(2), cooking time of 50 min, and vacuum drying temperature of 95°C. The second condition was cooking pressure of 38.4 lb/in.(2), cooking time of 35 min, and vacuum drying temperature of 100°C. A t-test confirmed that the observed data were not statistically different from the predicted data.
工业需要可即时复水的脱水肉。本研究旨在探索更经济的干燥工艺。采用三变量：烹饪压力、烹饪时间和真空干燥温度的中心复合设计。响应值为剪切力（N）、剪切功（N.mm）和复水率（%）。多元线性回归方程模型分别可以预测每个响应值的 91.7%、90.9%和 94.8%。选用熟猪肉作为目标响应物。其最大剪切力为 43.39±5.42 N，剪切功为 419.50±64.17 N.mm。真空干燥温度对所有响应值都有很大影响。使用两个最佳条件对预测数据进行验证。第一个条件是烹饪压力为 21.6 lb/in.（2），烹饪时间为 50 分钟，真空干燥温度为 95°C。第二个条件是烹饪压力为 38.4 lb/in.（2），烹饪时间为 35 分钟，真空干燥温度为 100°C。t 检验证实观察数据与预测数据在统计学上没有显著差异。
