中文摘要：

以新鲜干切牛肉为原料，研究干切牛肉真空冷冻干燥工艺技术，以期获得最佳的工艺参数，为今后真空冷冻干燥畜产品的工业化生产提供了技术参考。以干燥速率为响应值，研究了预冻时间、加热温度、物料厚度及干燥室压力4个因素对真空冷冻干燥干切牛肉品质的影响。结果表明：冷冻干燥干切牛肉的最佳工艺参数优化为预冷时间3h，加热温度81℃，物料厚度9mm，干燥室压力10Pa。在此条件下，干切牛肉干燥产品的干燥速率为133．71g／h，与理论预测值132．69g／h相比，其相对误差约为0．8％，且产品品质变化不大，说明通过响应面优化后得到的方程具有实践指导意义。

英文摘要：

With dry cutting beef as raw material, the optimal parameters of vacuum freeze-drying tech- nology are studied, so as to provide references for the industrialized production of meat products. The drying rate is as response value, the influence of pre-freezing time, heating temperature, material thickness and drying chamber pressure is investigated. The results show that the optimal parameters for vacuum freeze-drying process are pre-freezing time of 3 h, heating temperature of 81°C, material thickness of 9 mm and drying chamber pressure of 10 Pa. Under such conditions, the drying rate is 133.71 g/h; the theoretical prediction value is 132.69 g/h. The relative error is about 0.8M,and there＇s little change in product quality. The equation optimized by the response surface has practical significance.