冷风干燥温度和环境相对湿度对牡蛎品质的影响
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摘要
为获得高品质的牡蛎干制品,探究牡蛎冷风干燥过程中品质的变化规律,以新鲜牡蛎为原料进行冷风干燥处理,研究不同干燥温度和相对湿度条件下牡蛎干燥特性,考查不同干燥条件对牡蛎复水率、色泽、TVB-N值、TBA值及菌落总数等品质的影响。结果表明,试验水平范围内,提高干燥温度、降低相对湿度均能明显加快干燥速率。经分析验证,在干燥温度20℃,相对湿度55%条件下,牡蛎冷风干制品品质较好。
In order to obtain high quality dried oyster products,the variation rule of oysters quality during cold air drying. In this paper,fresh oyster was used as raw material for cold air drying. The drying characteristics of oyster under different drying temperature and relative humidity were studied,and the effects of different drying conditions on the rehydration rate,color,TVB-N value,TBA value,total number of colonies and other qualities of oysters were investigated. The results showed that the drying rate can be significantly accelerated by increasing the drying temperature and reducing environmental relative humidity within the experimental level. Verified by analysis,under the conditions of drying temperature 20 ℃ and relative humidity 55%,the quality of oyster cold air dry products was better.
In order to obtain high quality dried oyster products,the variation rule of oysters quality during cold air drying. In this paper,fresh oyster was used as raw material for cold air drying. The drying characteristics of oyster under different drying temperature and relative humidity were studied,and the effects of different drying conditions on the rehydration rate,color,TVB-N value,TBA value,total number of colonies and other qualities of oysters were investigated. The results showed that the drying rate can be significantly accelerated by increasing the drying temperature and reducing environmental relative humidity within the experimental level. Verified by analysis,under the conditions of drying temperature 20 ℃ and relative humidity 55%,the quality of oyster cold air dry products was better.
引文
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[25]曾文武.半干态秋刀鱼加工工艺研究[D].福州:福建农林大学,2015.
[2]唐裕芳.鱼肉的腐败机理及其防腐措施[J].肉类工业,2000(2):30-32.
[3]林秀俊,张瑜.延长鲜牡蛎肉货架期的加工方法[J].中国水产,1986(1):16-17.
[4]朱群华.英国的牡蛎加工概况[J].渔业现代化,1987(6):33-34.
[5]Lian Y U,Yan D M,Hou J D.Characteristics and kinetics of microwave drying for oyster[J].Food Science,2012,33(11):111-115.
[6]杨志娟,章超桦,李敏.牡蛎冷冻干燥工艺的试验研究[J].食品科技,2004(3):58-60.
[7]Yan D M,Hou J D,Lian Y U.Water sorption isotherms and glass transition temperature of freeze-dried and microwave-dried oysters[J].Food Science,2013,34(21):91-95.
[8]吴群芳,苏国成,周常义.响应面法设计牡蛎分段式变温热风干燥工艺[J].食品与发酵工业,2015,41(12):158-162.
[9]郑烟梅,刘智禹,路海霞,等.水产品干燥技术研究进展[J].食品安全质量检测学报,2017(1):27-32.
[10]朱蕴兰,陈宏伟,陈安徽,等.不同干燥方式对芦笋营养与品质特性的影响[J].北方园艺,2018(1):129-134.
[11]马先英,赵世明,洪滨,等.冷风及冷风与热风联合干燥海参效果的比较研究[J].大连海洋大学学报,2015,30(5):536-539.
[12]陈子豪,王茂剑,张健,等.仿刺参冷风干制工艺优化及不同干制方式的比较[J].食品科学,2017,38(12):196-203.
[13]孙丽雯,刘倩,侯丽丽,等.冷风干燥对扇贝柱品质及结构的影响[J].农产品加工(学刊),2013(24):1-4.
[14]闫丹丹.大蒜热泵干燥及其产品特性的研究[D].广州:华南农业大学,2016.
[15]侯金东.牡蛎干燥技术及其干制品贮藏研究[D].南宁:广西大学,2013.
[16]钟丽琪,杨靖杰,林芳,等.冷风干燥过程中温度对鲈鱼片品质的影响[J].科学养鱼,2017(7):72-74.
[17]稂晓嘉,吴鹏辉,邱瑜.金银花冷风干燥装置设计与研究[J].南方农机,2017,48(4):3-4.
[18]赵品.酒糟鱼半干制品加工工艺及品质研究[D].上海:上海海洋大学,2016.
[19]薛超轶,张卿,梁鹏.冷风干燥过程中温度对鳀鱼片品质的影响[J].食品研究与开发,2016,37(23):29-33.
[20]张卿,梁鹏,薛超轶.预测冷风干燥过程中鳀鱼片保藏期的研究[J].科学养鱼,2016(6):79-80.
[21]高瑞昌,冯雪平,袁丽,等.腌制冷风干燥过程中白鲢的游离脂肪酸变化[J].江苏农业科学,2014,42(11):284-287.
[22]郑海波,江美都,傅玉颖,等.低温低湿条件下海鳗冷风干燥动力学特性[J].中国食品学报,2012,12(2):73-80.
[23]汪清.板鸭冷风干燥特性研究及工艺优化[D].南宁:广西大学,2014.
[24]张文杰,陈锦屏.植物蛋白饮料稳定性影响因素分析[J].粮油食品科技,2009,17(6):48-50.
[25]曾文武.半干态秋刀鱼加工工艺研究[D].福州:福建农林大学,2015.