Analysis of the characteristics of producing dehydrated salted duck and optimization of its processing parameters

In order to improve the quality of dehydrated salted duck, a small controlled atmosphere dryer developed by the authors was used to conduct the experiment for processing salted duck. The effects of drying temperature, airflow velocity and concentration of Tertiary Butylhydroquinone (TBHQ) on fat oxidation and dehydration rate of dehydrated salted duck were investigated by means of quadratic orthogonal rotary combination design. The results showed that the dehydration rate of dehydrated salted duck was improved with increasing drying temperature and velocity of airflow, and fat oxidation was increased with increasing drying temperature, but the effect of TBHQ concentration on fatty oxidation was opposite. Regression equations, which correlated acid value, Sulfo-Barbitone Acid (TBA) value and dehydration rate with TBHQ concentration, drying temperature and airflow velocity, were established. The optimal parameters were: drying temperature of 49℃, airflow velocity of 1.84 m/s and TBHQ concentration of 0.018%. The quality indexes of dehydrated salted duck were acid value of 1.129 mg/g, TBA value of 0.168mg/kg, dehydration rate of 3.862%/h under the optimal conditions.