CN107462541A - Predict dried meat method of moisture and rate of drying during hot air drying - Google Patents
Predict dried meat method of moisture and rate of drying during hot air drying Download PDFInfo
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- 238000001035 drying Methods 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 52
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 51
- 238000007602 hot air drying Methods 0.000 title claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 70
- 238000001228 spectrum Methods 0.000 claims abstract description 48
- 150000001408 amides Chemical class 0.000 claims abstract description 44
- 238000007605 air drying Methods 0.000 claims abstract description 29
- 230000008569 process Effects 0.000 claims abstract description 15
- 238000010521 absorption reaction Methods 0.000 claims abstract description 12
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- 238000009795 derivation Methods 0.000 claims description 5
- 238000009499 grossing Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 230000009102 absorption Effects 0.000 description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 5
- 239000013078 crystal Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000003556 assay Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 229910001868 water Inorganic materials 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000002329 infrared spectrum Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 241000656145 Thyrsites atun Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
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- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/3563—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solids; Preparation of samples therefor
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Abstract
The invention discloses a kind of prediction dried meat method of moisture and rate of drying during hot air drying, including：Measurement obtains the bands of a spectrum of acid amides I of sample meat in air drying process；Take the absorption angle value of the peak maximum of first absworption peak of the bands of a spectrum of acid amides I to substitute into moisture formula and rate of drying formula respectively, calculate the moisture and rate of drying predicted value for producing the dried meat during hot air drying；Wherein, the moisture formula is：Moisture (%)=summit of 4082.5* peaks 1 absorbs angle value 392.35；The rate of drying formula is：Rate of drying (min 1)=summit of 815.32* peaks 1 absorbs angle value 87.39.It need to only obtain its bands of a spectrum of acid amides I in meat air drying process, can be achieved with the measure of the moisture to dried meat and rate of drying online, and method is easy, the degree of accuracy is high and real-time.
Description
Technical field
The present invention relates to Food Science and processing technique field, more particularly to a kind of prediction dried meat is during hot air drying
The method of moisture and rate of drying, the technology may be directly applied to moisture and the drying of enterprise's on-line checking dried meat
Speed.
Background technology
It is with a long history in China to air-dry meat products, because the features such as unique flavor and normal temperature are easily stored is by consumers in general
Like.Air-dried is the critical process of dried meat processing, and hot air drying is the widely used drying mode of current enterprise.Moisture
Traditional assay method makes moisture evaporation therein, when the weight of meat and meat products does not occur to be heated to meat and meat products
During change, weight now is dry matter content, and weight decrement is moisture.Rate of drying is surveyed in moisture
It is calculated on the basis of fixed, i.e. the moisture weight of a certain every gram of meat of dry moment removing per minute.
Existing assay method is：Before air-drying, GB/T9695.15-2008《Meat and meat products determination of moisture》Middle rule
The moisture of frozen meat used in fixed direct drying method determination experiment, in air-drying, apparatus for drying automatic weighing system is per 5min
The weight of a dried meat is recorded, and calculates the moisture of dried meat.Rate of drying is calculated as follows：Per the weight of 5min reductions
Amount divided by 5, then divided by dried meat dry weight be the removing per minute of every gram of dry weight moisture weight.This assay method process is numerous
Trivial, time-consuming, it is difficult to realizes accurate and quick on-line real time monitoring product moisture content.So that in dried meat processing enterprise
In, the method due to lacking quick measure moisture and rate of drying, the moisture of dried meat is complete to be controlled with sensation by rule of thumb
System, causes product quality is irregular to differ.Thus, moisture on-line checking is difficult in existing dried meat air drying process asks
Topic, it is very necessary that theoretical foundation can be provided for the optimization and control of dried meat air drying process.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide one kind to predict dried meat moisture and dry speed during hot air drying
The method of rate, it is only necessary to its bands of a spectrum of acid amides I is obtained in meat air drying process, can be achieved with online to the moisture of dried meat and
The measure of rate of drying, method is easy, the degree of accuracy is high and real-time.
In order to realize according to object of the present invention and further advantage, there is provided one kind prediction dried meat is in hot air drying mistake
The method of moisture and rate of drying in journey, comprises the following steps：
Step 1, measurement obtain the bands of a spectrum of acid amides I of sample meat in air drying process；
Step 2, the absorption angle value of peak maximum of first absworption peak of the bands of a spectrum of acid amides I is taken to substitute into moisture respectively
Formula and rate of drying formula, calculate the moisture and rate of drying prediction for producing the dried meat during hot air drying
Value；
Wherein, the moisture formula is：Moisture (%)=summit of 4082.5* peaks 1 absorbs angle value -392.35；
The rate of drying formula is：Rate of drying (min-1)=summit of 815.32* peaks 1 absorbs angle value -87.39.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, institute
The measuring method for stating the bands of a spectrum of acid amides I is as follows：
It is 4000-600cm that step 1.1, measurement, which obtain sample meat in spectral region,-1Mid-infrared light spectrogram；
Step 1.2, shearing spectral region is 1700-1600cm in the mid-infrared light spectrogram that step 1 obtains-1Bands of a spectrum,
Produce the bands of a spectrum of acid amides I.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, institute
After the sample meat in step 1.1 is stated to remove dried meat surface crust, one layer of meat of most surface.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying,
Also needed the H in the mid-infrared light spectrogram before shearing the mid-infrared light spectrogram2O peaks and CO2Peak removes.
Preferably, described prediction dried meat leads in the method for moisture and rate of drying during hot air drying
Cross and the bands of a spectrum of acid amides I are subjected to second order derivation, then smoothing processing, obtains the spectrogram with multiple absworption peaks, wherein institute
The peak maximum absorption angle value for stating first in spectrogram absworption peak is that the summit of peak 1 absorbs angle value.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, institute
The method that obtains for stating moisture formula and rate of drying formula is：
Step 2.1, the cube cube meat that 1.5*1.5*3cm after defrosting, is cut at meat is -0.5 DEG C in temperature will be tested,
And the long axis direction of the cube meat is parallel to the muscle fibre direction of the experiment meat；
Step 2.2, the cube cube meat hung over and can weighed automatically perpendicular to the direction on ground with its long axis direction
Air-drying box in air-dried；
Step 2.3, the cube that moisture in step 2.2 is dropped to 70%, 65%, 60%, 55%, 50% and 45%
Cube meat takes out respectively, and measurement obtains the corresponding bands of a spectrum of acid amides I and rate of drying value respectively；
Step 2.4, take each absworption peak in the bands of a spectrum of acid amides I peak maximum absorption angle value and the water of experiment meat
Point content and rate of drying value are fitted respectively, obtain absorbing the linear side of angle value corresponding to the peak maximum of different absworption peaks
Journey；
Step 2.5, the peak maximum of absworption peak is taken to absorb angle value and experiment meat moisture and dry speed in step 2.4
The maximum linear equation of rate difference linearly dependent coefficient, produces the moisture formula and rate of drying formula.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, step
The peak value summit of the absworption peak maximum with experiment meat moisture and rate of drying linearly dependent coefficient absorbs angle value in rapid 2.5
Peak value summit for first absworption peak of the bands of a spectrum of acid amides I absorbs angle value.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, institute
State experiment meat moisture and the linearly dependent coefficient of rate of drying and first absworption peak peak maximum trap difference
For 0.943 and 0.838.
Preferably, described prediction dried meat is in the method for moisture and rate of drying during hot air drying, step
Air drying condition in rapid 2.2 in air-drying box is：35 DEG C of temperature, relative humidity 60% and wind speed 3m.s-1。
The present invention comprises at least following beneficial effect：
The present invention is directed to problem present in the existing detection technique of moisture and rate of drying in air drying process and carried out
Improve, it is only necessary to after the bands of a spectrum of acid amides I of meat in obtaining air drying process, choose the peak of first absworption peak in the bands of a spectrum of acid amides I
The absorption angle value on summit substitutes into the formula of corresponding moisture and rate of drying, you can draw detection meat moisture and
Rate of drying, method is simple to operation, and real-time, enables to enterprise to obtain the rate of drying that production air-dries meat at any time
Parameter, and then ensure that production air-dries the uniformity of the quality of meat.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Brief description of the drawings
Fig. 1 is the moisture and rate of drying and the relation of air-dry time of dried meat in air drying process of the present invention
Figure；
Fig. 2 is that meat of the present invention is air-dried to the mid-infrared light spectrogram of different in moisture content；
Fig. 3 is dried meat determination of moisture value of the present invention and rate of drying measured value and the bands of a spectrum first of acid amides I
The linear correlation figure of individual absworption peak peak maximum trap；
Fig. 4 is dried meat determination of moisture value of the present invention and rate of drying measured value and the bands of a spectrum second of acid amides I
The linear correlation figure of individual absworption peak peak maximum trap；
Fig. 5 is dried meat determination of moisture value of the present invention and rate of drying measured value and the bands of a spectrum the 3rd of acid amides I
The linear correlation figure of individual absworption peak peak maximum trap；
Fig. 6 is dried meat determination of moisture value of the present invention and rate of drying measured value and the bands of a spectrum the 4th of acid amides I
The linear correlation figure of individual absworption peak peak maximum trap；
Embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
A kind of prediction dried meat method of moisture and rate of drying during hot air drying of present invention offer, including with
Lower step：
Step 1, measurement obtain the bands of a spectrum of acid amides I of sample meat in air drying process；
Step 2, the absorption angle value of peak maximum of first absworption peak of the bands of a spectrum of acid amides I is taken to substitute into moisture respectively
Formula and rate of drying formula, calculate the moisture and rate of drying prediction for producing the dried meat during hot air drying
Value；
Wherein, the moisture formula is：Moisture (%)=summit of 4082.5* peaks 1 absorbs angle value -392.35；
The rate of drying formula is：Rate of drying (min-1The summit of)=815.32* peaks 1 absorbs angle value -87.39.
In such scheme, by obtaining the bands of a spectrum of acid amides I to air-drying meat measurement, then by first absorption in bands of a spectrum
The absorption angle value of the peak maximum at peak substitutes into formula, can obtain air-drying the moisture of meat and the predicted value of rate of drying, side
Method is simply easily realized, and can realize online fast prediction, so as to meet the monitoring in enterprise production process to product quality
Requirement, overcome the defects of existing detection method process is cumbersome, and time-consuming.
In one preferred scheme, the measuring method of the bands of a spectrum of acid amides I is as follows：
It is 4000-600cm that step 1.1, measurement, which obtain sample meat in spectral region,-1Mid-infrared light spectrogram；
Step 1.2, shearing spectral region is 1700-1600cm in the mid-infrared light spectrogram that step 1 obtains-1Bands of a spectrum,
Produce the bands of a spectrum of acid amides I.
In such scheme, the mid-infrared light spectrogram of sample meat of the invention is red in Vertex80V type Fourier transformations
Tested on external spectrum instrument (Bruker, Germany), equipped with ATR annexes, KBS-5 polarizers (Pike on the infrared spectrometer
Technologies, Inc., Madison, WI), crystal Ge pieces (80 × 20 × 4mm；PikeTechnologies,Inc.,
Madison, WI), detector is the MCT detectors of liquid nitrogen cooling, and crystal Ge pieces have one 45 ° of angular aperture, can produced 20 times
Internal reflection.Sample meat is put on the crystal of ATR annexes, pressed with pressure head, sample and crystal is fully contacted.Experiment parameter is set
Put as follows：Using integrating sphere diffusing reflection, resolution ratio 8cm-1, scanning times 64 times, spectral scanning range 4000-600cm-1, i.e.,
It must air-dry to the mid-infrared light spectrogram of the dried meat of different in moisture content, as shown in Figure 2.Meanwhile before testing, it is necessary to brilliant to Ge
Body piece is cleaned, and is first cleaned with acetone, is then cleaned with deionized water, and is dried with absorbent cotton, is obtained so as to ensure that
The accuracy of the mid-infrared light spectrogram obtained.It is 1700- then obtained mid-infrared light spectrogram to be carried out shearing spectral region
1600cm-1Bands of a spectrum, you can obtain the bands of a spectrum of acid amides I.The infrared spectrometer of other models can certainly be used to be tested.
In one preferred scheme, the sample meat in the step 1.1 is after removing dried meat surface crust the one of most surface
Layer meat.
In such scheme, the surface dehydration in air drying process of sample meat is hard than internal serious, thus by by sample
Savor meat surface wind form into duricrust remove, then take internal one layer of very thin meat to carry out the acquisition of mid-infrared light spectrogram.
In one preferred scheme, also needed the H in the mid-infrared light spectrogram before the mid-infrared light spectrogram is sheared2O
Peak and CO2Peak removes.
In such scheme, after the acquisition of mid-infrared light spectrogram, moisture H2O and carbon dioxide CO2For follow-up acid amides I
The accuracy of bands of a spectrum has a very big impact, thus to H before the shearing of mid-infrared light spectrogram2O peaks and CO2Peak removes, Neng Goujin
One step ensures the accuracy of the bands of a spectrum of acid amides I.First obtained middle infrared spectrum is desired to make money or profit to be entered with OPUS7.5 softwares in the present invention
Row processing and analysis, wherein the H carried out using weather compensation spectrogram processing method2O and CO2Peak removes, naturally it is also possible to uses other
Software centering infrared spectrogram handled and analyzed.
In one preferred scheme, by the way that the bands of a spectrum of acid amides I are carried out into second order derivation, then smoothing processing, is had
The spectrogram of multiple absworption peaks, wherein it is the peak 1 that the peak maximum of first absworption peak in the spectrogram, which absorbs angle value,
Summit absorbs angle value.
In such scheme, by carrying out second order derivation to the bands of a spectrum of acid amides I and further can smoothly compose clearly former acid amides I
Absworption peak.In the present invention, it is smoothed using smoothly 9 pairs of bands of a spectrum of acid amides I of points of knowing clearly, is obtained on former bands of a spectrum
4 absworption peaks, naturally it is also possible to which using 5 points, 15 points and 21 points etc. of smoothing model, but the present invention is had found by realizing, 9 points
The smooth effect of smoothing model is relatively mild, excessive noise will not occurs because of smooth deficiency, also will not be because of smooth excessiveness
And lose information.
In one preferred scheme, the method that obtains of the moisture formula and rate of drying formula is：
Step 2.1, the cube cube meat that 1.5*1.5*3cm after defrosting, is cut at meat is -0.5 DEG C in temperature will be tested,
And the long axis direction of the cube meat is parallel to the muscle fibre direction of the experiment meat；
Step 2.2, the cube cube meat hung over and can weighed automatically perpendicular to the direction on ground with its long axis direction
Air-drying box in air-dried；
Step 2.3, the cube that moisture in step 2.2 is dropped to 70%, 65%, 60%, 55%, 50% and 45%
Cube meat takes out respectively, and measurement obtains the corresponding bands of a spectrum of acid amides I and rate of drying value respectively；
Step 2.4, take each absworption peak in the bands of a spectrum of acid amides I peak maximum absorption angle value and the water of experiment meat
Point content and rate of drying value are fitted respectively, obtain absorbing the linear side of angle value corresponding to the peak maximum of different absworption peaks
Journey；
Step 2.5, the peak maximum of absworption peak is taken to absorb angle value and experiment meat moisture and dry speed in step 2.4
The maximum linear equation of rate difference linearly dependent coefficient, produces the moisture formula and rate of drying formula.
In such scheme, preferably experiment meat is thawed at -0.5 DEG C, by the muscle fibre direction for making meat
It is perpendicular to the ground, enable to dried meat finished product form good.By being taken out in the different meat of moisture, obtain in meat
Infrared spectrogram, as shown in Fig. 2 then centering infrared spectrogram is analyzed and handled, remove H therein2O and CO2Peak, so
Afterwards shearing obtain corresponding to acid amides I bands of a spectrum, the bands of a spectrum of acid amides I are carried out with second order derivation and smooth, and then 4 absorptions can be obtained
The lowest point wave number value at peak, wherein middle peak of spectrogram see the table below 1, by the way that the peak maximum of absworption peak is absorbed into angle value and moisture and done
Dry speed is fitted respectively, obtains multiple linear equations and linearly related degree figure, as seen in figures 3-6, is taken wherein linearly related
The maximum linear equation of coefficient, as on-line prediction meat moisture formula and rate of drying formula.
The lowest point wave number value (cm at peak in the middle infrared spectrum amide Ⅰ second dervative spectrogram of table 1-1)
| Moisture (%) | Peak 1 | Peak 2 | Peak 3 | Peak 4 |
| 74 | 1694.45a | 1680.89a | 1648.21a | 1630.85a |
| 70 | 1694.34b | 1681.57a | 1648.78a | 1630.34a |
| 65 | 1694.34b | 1680.89a | 1648.27a | 1630.85a |
| 60 | 1694.34b | 1680.89a | 1648.16a | 1630.85a |
| 55 | 1694.34b | 1680.83a | 1648.27a | 1630.79a |
| 50 | 1694.34b | 1680.89a | 1648.10a | 1630.85a |
| 45 | 1694.34b | 1680.89a | 1648.21a | 1630.23a |
| P values | 0.0153 | 0.4475 | 0.4406 | 0.6536 |
Note：In each column, different letters represent significant difference (P<0.05)
It is maximum with experiment meat moisture and rate of drying linearly dependent coefficient in step 2.5 in one preferred scheme
Absworption peak peak value summit absorb angle value for the bands of a spectrum of acid amides I first absworption peak peak value summit absorb angle value.
In such scheme, the rate of drying value of the meat by calculating each moisture, meat moisture is obtained
With rate of drying and the graph of a relation of drying time, as shown in figure 1, it can be found that drying process can be divided into 2 stages, first rank
Section is the 25min started, and in this stage, rate of drying reduces rapidly, and in second stage, rate of drying decrease speed is slow,
Angle value and experiment meat moisture and rate of drying are absorbed positioned at the peak value summit of first absworption peak of the first drying stage
Linearly dependent coefficient is maximum.
In one preferred scheme, the experiment meat moisture and rate of drying and first absworption peak peak maximum
The linearly dependent coefficient of trap is respectively 0.943 and 0.838.
In such scheme, found by calculating, test meat moisture and rate of drying and first absworption peak peak
The linearly dependent coefficient of summit trap is respectively 0.943 and 0.838, and linearly dependent coefficient is inhaled than other absworption peak peak maximums
It is high to receive angle value, and linearly dependent coefficient is very high so that prediction result is fairly close with actual value, suitable on-line prediction dried meat
Moisture and rate of drying.
In one preferred scheme, the air drying condition in step 2.2 in air-drying box is：35 DEG C of temperature, relative humidity 60% with
And wind speed 3m.s-1。
In such scheme, 35 DEG C of temperature, relative humidity 60% and wind speed 3m.s-1This air drying condition and traditional natural
Air drying condition is similar, thus by limiting the air drying condition in air-drying box, can be with simulative natural air-drying so that the result drawn
More possesses practicality, the moisture and rate of drying of on-line checking dried meat, substantially reduce tradition suitable for enterprise
Convection drying determines the time of moisture.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the legend with description.
Claims (9)
1. a kind of prediction dried meat method of moisture and rate of drying during hot air drying, wherein, comprise the following steps：
Step 1, measurement obtain the bands of a spectrum of acid amides I of sample meat in air drying process；
Step 2, the absorption angle value of peak maximum of first absworption peak of the bands of a spectrum of acid amides I is taken to substitute into moisture formula respectively
With rate of drying formula, the moisture and rate of drying predicted value for producing the dried meat during hot air drying are calculated；
Wherein, the moisture formula is：Moisture (%)=summit of 4082.5* peaks 1 absorbs angle value -392.35；
The rate of drying formula is：Rate of drying (min-1The summit of)=815.32* peaks 1 absorbs angle value -87.39.
2. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 1, wherein,
The measuring method of the bands of a spectrum of acid amides I is as follows：
It is 4000-600cm that step 1.1, measurement, which obtain sample meat in spectral region,-1Mid-infrared light spectrogram；
Step 1.2, shearing spectral region is 1700-1600cm in the mid-infrared light spectrogram that step 1.1 obtains-1Bands of a spectrum, i.e.,
Obtain the bands of a spectrum of acid amides I.
3. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 2, wherein,
Sample meat in the step 1.1 is one layer of meat of most surface after removing dried meat surface crust.
4. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 2, wherein,
Also needed the H in the mid-infrared light spectrogram before the mid-infrared light spectrogram is sheared2O peaks and CO2Peak removes.
5. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 1, wherein,
By the way that the bands of a spectrum of acid amides I are carried out into second order derivation, then smoothing processing, obtains the spectrogram with multiple absworption peaks, wherein
It is that the summit of peak 1 absorbs angle value that the peak maximum of first absworption peak in the spectrogram, which absorbs angle value,.
6. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 1, wherein,
The method that obtains of the moisture formula and rate of drying formula is：
Step 2.1, the cube cube meat that 1.5*1.5*3cm after defrosting, is cut at meat is -0.5 DEG C in temperature, and institute will be tested
State muscle fibre direction of the long axis direction parallel to the experiment meat of cube meat；
Step 2.2, the cube cube meat hung over into the wind that can be weighed automatically with its long axis direction perpendicular to the direction on ground
Air-dried in dry case；
Step 2.3, the cube cube meat that moisture in step 2.2 is dropped to 70%, 65%, 60%, 55%, 50% and 45%
Take out respectively, and measurement obtains the corresponding bands of a spectrum of acid amides I and rate of drying value respectively；
Step 2.4, take each absworption peak in the bands of a spectrum of acid amides I peak maximum absorption angle value and test the moisture of meat and contain
Amount and rate of drying value are fitted respectively, obtain absorbing the linear equation of angle value corresponding to the peak maximum of different absworption peaks；
Step 2.5, the peak maximum of absworption peak is taken to absorb angle value and experiment meat moisture and rate of drying point in step 2.4
The maximum linear equation of other linearly dependent coefficient, produces the moisture formula and rate of drying formula.
7. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 6, wherein,
The peak value summit trap of the absworption peak maximum with experiment meat moisture and rate of drying linearly dependent coefficient in step 2.5
It is worth and absorbs angle value for the peak value summit of first absworption peak of the bands of a spectrum of acid amides I.
8. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 7, wherein,
The experiment meat moisture and the linearly dependent coefficient of rate of drying and first absworption peak peak maximum trap point
Wei 0.943 and 0.838.
9. prediction dried meat method of moisture and rate of drying during hot air drying as claimed in claim 6, wherein,
Air drying condition in step 2.2 in air-drying box is：35 DEG C of temperature, relative humidity 60% and wind speed 3m.s-1。
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