摘要：
Validation of a simple and inexpensive dehydration system used to achieve required lethality levels in jerky
products is described. Factors influencing the dehydration process were investigated. Steps in the process can be used as
validation guidelines for similar systems. Temperature variations within the drying chamber were reduced by improving
air circulation and tuning the ventilation system with regard to fan speed, fan blade clearance and air flow path. The mechanical
complexity of the system was simplified by replacing multiple, high-speed fans with a single, low-speed, highvolume
fan. Wet-bulb temperature in the dehydration chamber was compared to the internal temperature of 6 mm thick
marinated beef jerky slices during the pasteurization process. There was no significant difference between the dehydrator
wet-bulb temperature and the product internal temperature after the wet-bulb temperature reached 60 C. Wet-bulb temperature
can be used as an effective critical control point (CCP) for product pasteurization for specific cases when verified
with field trials.
