研究了不同含水率 (w = 30% ～ 40%)肉鸡烤翅在热杀菌过程中 (杀菌值 F =0 ～5min)的热穿透特性、品质变化规律及其动力学． 结果表明:随着含水率的降低，罐头冷点加热速率系数 f_h 、冷却速率系数 f_c 、加热滞后因子 j_h 、冷却滞后因子 j_c 均降低;相同升温时间及保温时间下，含水率低的烤翅样品积累的 F 值更大;F 值对烤翅的水分活度 a_w 无显著影响(P ＞0. 05);烤翅的硫代巴比妥酸(TBA)值变化遵循零级动力学方程，其变化速率 k 随含水率降低而增大;低强度的热杀菌有利于改善肉鸡烤翅的剪切力、硬度及咀嚼性，其下降曲线均遵循一级动力学方程，且受热杀菌破坏的速率均随着含水率的降低而减小．

This paper deals with the heat penetration characteristics，quality change and quality kinetics of roasted broiler chicken wings with different moisture contents (w =30% ～40%) sterilized at different lethality values (F =0 ～5min)． The results indicate that (1) the heating and cooling rate indexes (f h and f c ) as well as the heating and cooling lag factors (j h and j c ) both decrease with the decrease of moisture content; (2) samples with lower moisture content may reach a higher lethality value at the same heating and holding time; (3) F value has no obvi-ous effect on the water activity a w (P ＞0． 05); (4) the curves of TBA value obey the zero-order kinetic equation and the corresponding reaction rate k increases with the decrease of moisture content; (5) sterilization with low le-thality value helps to improve the shear force，hardness and chewiness of roasted broiler chicken wings，and the corresponding decreasing curves all obey the first-order kinetic equation; and (6) the damage rates of shear force，hardness and chewiness all decrease with the decrease of moisture content．