Volumetric Shrinkage and Moisture Content Distribution of Dehydrated Pork Tenderloin

ZHANG Hou-jun;CUI Jian-yun;CHENG Xiao-yu;ZHANG Shun-liang;ZHANG Rei-mei;WANG Shou-wei;ZHANG Li-ping;COFCO Wuhan Meat Product Co. Ltd.;College of Food Science & Nutritional Engineering,China Agricultural University;China Meat Research Center;COFCO Maverickfood Co. Ltd.;

pork tenderloin;;moisture content;;volumetric shrinkage;;shrinkage factor

The volumetric shrinkage and moisture content distribution of pork tenderloin in different drying conditions were investigated. The air was passed through the column chamber at variety of fl ow rates(1.0, 1.5 and 2.0 m/s) and temperatures( 40, 50 and 60 ℃). Shrinkage factor as a function of time and moisture content(dimensionless) was analyzed, as well as moisture content at different locations in the radial direction. The results showed that during the dehydration process of pork tenderloin, moisture migration was continuous, and the moisture content was maximum at the center, and then decreased gradually along the radial direction. The anisotropy of pork tenderloin resulted in differences in moisture content at the same radius. The volumetric shrinkage of the sample was affected mainly by air velocity, whilst effect of air temperature was negligible, moreover, the relationships between the shrinkage factor and moisture content appeared linear. The effect of air velocity on volumetric shrinkage exhibited non-monotonic behavior at 40 ℃, and the maximum volumetric shrinkage factor occurred at air velocity of 1.0 m/s, meanwhile the minimum at 1.5 m/s, which means S1.0 > S2.0 > S1.5.