罗非鱼的热风干燥特性及其主要成分含量变化研究  

Study on Characteristics of Hot-air Drying of Tilapia and Its Main Components Changes

作　　者：段振华[1] 尚军[1] 徐松[1] 王锡彬[1] 易美华[1] 

机构地区：[1]海南大学海洋学院

出　　处：《食品科学》2006年第12期479-482,共4页Food Science

基　　金：国家自然科学基金项目(30660145);海南大学科研基金项目(Kyjj0427);海南省自然科学基金项目(80538)

摘　　要：研究了罗非鱼鱼片在40、50和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。结果表明,当鱼片厚度一定时,温度越高干燥速度越快,同样厚度的鱼片在较高温度下的干燥时间要比较低温度下的干燥时间至少缩短9h;当温度一定时,鱼片的干燥速度明显受其厚度的影响,鱼片越薄,干燥越快,而且鱼片厚度对干燥速度的影响超过了温度。对于厚度一定的鱼片,在温度恒定时,鱼片中的粗蛋白质含量随着干燥时间的延长而下降。The characteristics of hot-air drying of fresh fish slices from tilapia at different temperatures（40～60℃） were investigated. At the same time, the contents of main components were assayed in this paper. Results showed that an increase in temperature results in an increase in drying rate.The total time of drying of fish slices needed to reach moisture equilibrium on higher temperature is at least 9 hours less than on lower temperatures. It also found that the drying rate changes significantly with differences in thickness of fish slices.

关 键 词：罗非鱼 鱼片 干燥 蛋白质 主要成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]