In this study, the effect of salt content (0, 5, 10, 15 and 20 g/100 g dry basis) on the drying kinetics, adsorption isotherms, and quality characteristics of beef slices were investigated. Beef slices were salted and vacuum-dried at 70 °C, until a moisture content of 32% (dry basis). The adsorption isotherms of the dried beef slices were described at 25 °C. The drying time for beef slices at the salt contents of 0, 5, 10, 15 and 20 g NaCl/100 g d.b. were 212, 207, 194, 160 and 137 min respectively. Modified Henderson and Pabis, and Page models exhibited a better fit for the drying kinetics of beef slices than the other drying models tested. The adsorption isotherm of dried beef slices is typical Type-II, but the addition of salt led to this behavior to change to type III. The BET model (R² > 0.98 and %E ≤ 13.40) for all samples exhibited a good fit to the experimental data.

在这项研究中，研究了盐含量（0、5、10、15和20 g / 100 g干基）对牛肉切片的干燥动力学，吸附等温线和质量特征的影响。将牛肉片腌制并在70°C下真空干燥，直到水分含量为32％（基于干基）。干牛肉片的吸附等温线描述为在25°C下。盐含量分别为0、5、10、15和20 g NaCl / 100 g db的牛肉片的干燥时间分别为212、207、194、160和137分钟。改良的Henderson和Pabis以及Page模型比其他测试的干燥模型更适合牛肉片的干燥动力学。干牛肉片的吸附等温线是典型的II型，但盐的添加导致这种行为变为III型。BET模型（R ² > 0.98和％ë  ≤13.40）对于所有样品显示了良好的拟合到实验数据。