Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (1): 138-146.DOI: 10.11869/j.issn.100-8551.2021.01.0138

• Food Irradiation·Food Science • Previous Articles     Next Articles

Water Distribution and Migration of Yellow Beef Under Different Drying Methods

MA Huili, WANG Songlei*, HE Xiaoguang, TIAN Jianwen   

  1. Institute of Agriculture, Ningxia University, Yinchuan, Ningxia 750021
  • Received:2019-07-19 Online:2021-01-10 Published:2020-11-16
  • Supported by:


马慧俐, 王松磊*, 贺晓光, 田建文   

  1. 宁夏大学农学院,宁夏 银川 750021
  • 通讯作者: *王松磊,男,副教授,主要从事农产品机械研发。
  • 作者简介:马慧俐,女,主要从事农产品加工及设备研发。

Abstract: In order to explore the influence of different drying methods on water distribution characteristics and migration laws of Jingyuan yellow beef in Ningxia, three drying methods of mid-infrared combined with electric heating (MICEH), mid-infrared (MI) and low temperature vacuum (LTV) were used. The results showed that the time for the wet base moisture content of beef decreased from 72% to lower than 20% were 330, 420 and 450 min, and the average drying rate were 0.417 9, 0.330 8 and 0.309 9 g·g-1·h-1, respectively. The peak integral area of bound water (A21) decreased significantly when moisture content of wet base dropped to about 35%. The signal of bound water disappeared and the wave peak of non-flowing water moved to left significantly when which dropped to 25%. Totally the moisture content of wet base showed a significant linear relationship with the sum of NMR peak integral area under different drying methods (P<0.05), for which the linear regression equation of MICEH drying was y=16 913x-1 102.3 (R2=0.985 2). The moisture content decreased rapidly at the early stage of MICEH drying, while the rate of water diffusion significantly lower than that in MI drying and LTV drying (P<0.05) at later stages. However, the hydrogen proton density distributed evenly in the MICEH drying under the similar condition of water content, and the drying quality of beef was higher. The research results provided experimental basis for production of drying beef and theoretical reference for improvement of MICEH drying technologies.

Key words: Jingyuan yellow beef, drying methods, low field nuclear magnetic resonance, drying characteristics, water migration

摘要: 为探索不同干燥方式对宁夏泾源黄牛肉水分分布特性及迁移规律的影响,本试验采用低场核磁共振技术(LF-NMR)结合干燥曲线,对中红外联合电加热(MICEH)、中红外(MI)、低温真空(LTV)3种干燥方式进行对比研究。结果表明,相同加热功率下泾源黄牛肉湿基含水率由72%降至20%以下所需时间分别为330、420和450 min,平均干燥速率分别为0.417 9、0.330 8和0.309 9 g·g-1·h-1;牛肉湿基含水率达到35%左右时,结合水峰积分面积A21明显降低,湿基含水率达到25%时,结合水的信号消失,不易流动水的波峰明显左移;不同干燥方式下,牛肉湿基含水率与核磁共振峰积分面积总和均呈显著的线性关系(P<0.05),其中MICEH干燥的线性回归方程为y=16 913x-1 102.3(R2=0.985 2);MICEH干燥前期水分下降较快,而后期水分扩散速率低于MI及LTV干燥(P<0.05),但在相近含水状态下MICEH干燥的氢质子密度分布相对均匀,牛肉干燥品质较高。本研究结果为MICEH在牛肉干燥生产上的应用提供了试验依据,也为MICEH干燥技术的改进提供了理论参考。

关键词: 泾源黄牛肉, 干燥方式, 低场核磁共振技术, 干燥特性, 水分迁移