Study On The Dehydration Characteristics And Quality Changes Of Chicken Wings During Baking Processing

In this paper,roasted chicken meat as a representative,the effects on dehydration rate changes of different types?laying hens,broilers?,different parts?chicken breast,chicken wings?,different specifications?bone-in,boneless?,different sizes of chicken baked at different temperature,heat transfer mode and air flow rate is studied.Also,we initially established a dehydration rate model,on this basis a pilot plant experiments is conducted,and we discussed the influence that industrialized baking temperature made on the quality of chicken marinated in order to provide a theoretical basis and data support to guide the food roasted chicken scale and standardization of production.Key findings include:1)First,in the laboratory through the trunk drying equipment to simulates the actual baking environment,a variety of raw materials for dehydrated chicken experiment to explore different materials heat and mass transfer characteristics.The results showed that the baking conditions?80??and sample size specifications,the same initial moisture content conditions,moisture content of 40%to reach the end of the dehydration,the dehydration time of laying chicken root is 2h shorter than that of meat chicken;the size of the sample affects the dehydration rate significantly,with chicken thigh meat,for example,after 80?baking 2.5h,the bulk sample?4cm×6cm×4cm?gets the moisture content of 46.98%,while the small sample?2cm×1cm×2cm?gets the moisture content which has been reduced to 29.81%;chicken bone in it also affects dehydration rate.Go on the same conditions as dehydration rate of boneless samples is significantly higher than bone samples.By studying under the different air velocity?110m3/h,156m3/h?the chicken's dewatering time,we know that the faster the air flow rate is,the faster the rate of dehydration of meat will be;based on different baking temperatures?60?,70?,80??and at the air flow rate of 156m3/h,initially established a roasted chicken dehydration rate model MR=exp[-exp?-4.3919+0.072T-0.0004T²?t^1.3337].2)Based on the laboratory studies,the latter part focuses on the mass production conditions,under which different temperature effects on different types?laying hens,broilers?of quality,including organizational structure,chemical properties,etc.of meat.First we prove the temperature distribution in the large oven and the temperature of chicken during dehydration and heating,and then sample for sensory quality and texture,TBA,and the detection of acid value,understand them with the drying system time changing.Data show that,after dehydration,meat hardness,chewiness and shear forces significantly increased;however TBA and acid value than with time significantly increased;research results show that inorder to get get hot processing product,select the appropriate baking temperature to ensure the quality of baked chicken products and baked chicken to avoid mass production of unnecessary energy consumption.3)On the basis of studying the effects of different environmental temperatures on mass production of chicken,the effects of different baking time on the quality of chicken were further analyzed.According to the data,the hardness and mastication of meat products increased significantly after different drying time,and the shear force showed a peak and a low peak.The content of total protein and the salt soluble protein increased with the increase of the drying time,and the content of water-soluble protein fluctuated with the elongation of the drying time.As long as the control of hygienic conditions and norms of good operators,coliform bacteria can be controlled within a reasonable range.