The Establishment Of Drying Technology Model Database Of Beef Jerky

Beef jerky is a kind of beef non-staple food,which is popular among enterprises and consumers because of its high protein content,low moisture content,long shelf life and good chew ability.In order to meet the needs of different consumers,enterprises need to produce beef jerky of different quality.Therefore,in order to make enterprises produce the target products quickly,the material characteristics data of beef jerky processing technology(different cut size,maturity,drying method and drying conditions)are compared with Combined with the design of the model database,the model database of beef jerky drying process is established,and the query and transfer of the model of beef jerky drying process are realized.The main contents and conclusions are as follows:(1)In order to clarify the function of dried beef specification in the preparation of dried beef,the effects of different cross-section(1×1 cm2)and different length(3,6,9 cm)on the drying process and product quality were analyzed with water content,water activity,shear force,color difference and texture characteristics of dried beef as evaluation indexes.The results showed that there was a significant difference between the physical properties of samples of different sizes(P<0.05).When the cross-section is the same,with the increase of the length,the water content and the water activity are increased,the maximum values are 49.1%and 0.92,respectively;the hardness,elasticity,adhesion,recovery and shear force are gradually reduced.The shear force of 1×1 cm2 group was significantly higher than that of other test groups,while the cohesion increased first and then decreased,the maximum value was 0.82.When the cross sections were 1× cm2 and 1.5×1.5 cm2,the external L*value decreased gradually with the increase of length,and a*and b*increased gradually.(2)In order to clarify the effect of different degree of maturity of beef jerky in the process of beef jerky preparation,the effects of three maturity,five maturity,seven maturity and nine maturity on the drying process and product quality of beef jerky were analyzed with water content,water activity,color difference of shear force and texture characteristics of beef jerky as evaluation indexes.The results showed that there were significant differences in water content and water activity between different maturity(P<0.05).With the increase of maturity,the water content and water activity showed a downward trend.At the third maturity,the water content was 7.28%higher than that of the ninth maturity;compared with the third maturity,the water activity was 0.850,0.830,0.808,respectively.With the increase of maturity,the shear force of beef jerky increased.At the ninth maturity,the maximum shear force was 32369.63N,which was significantly different from other maturity(P<0.05);the changes of hardness,adhesiveness and mastication were similar,which was the highest at the ninth maturity.The external L*,a*of beef jerky decreased with the increase of maturity,but there was no significant difference between the internal L*,b*.(3)In order to determine the effect of drying method,drying time and drying temperature on the preparation of beef jerky,the hot air drying and far-infrared drying were analyzed with the water content,water activity,shear force and texture characteristics of beefj erky as the evaluation indexes.Under the drying conditions of 65?,70?,75? and 80 ?,they were dried for 1 h,2 h,3 h,4 h,5 h and 6 h respectively The effect of H on the drying process and product quality of beef jerky.The results showed that with the increase of drying temperature and time,the moisture content and activity of the two drying methods decreased.After 6 hours of far-infrared drying,the moisture content of the four drying methods were 41.33%,39.74%,39.47%and 33.65%respectively,while the moisture content of hot air drying under the same drying conditions was 37.33%,36.4 6%,35.16%and 35.00%respectively.There was no significant difference in hardness,elasticity and chew ability of TPA dried by far infrared(P<0.05),but there was no significant difference in hardness,elasticity and chew ability of TPA dried by hot air(P>0.05).Under the same drying temperature,with the increase of drying time,the shear force increases and reaches the maximum value after 6 hours.(4)In order to provide enterprises with ready-made process parameters,reduce the loss of human and material resources,and improve the efficiency of processing and production,the model database of beef jerky drying process is designed and developed by combining computer programming with experimental data.The design result of the model base is basically realized after the user registers and logs in,and the corresponding result will be obtained after inputting the independent variable or the dependent variable and clicking the Enter key in the interface.