海参最佳对流干燥温度的研究  

Experimental studies on the optimum convection drying temperature of sea cucumber

作　　者：孙妍[1] 薛长湖[1] 齐祥明[1] 李兆杰[1] 高瑞昌[1] 盛文静[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《农业工程学报》2007年第5期205-209,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：新世纪优秀人才支持计划项目"海参生物活性物质研究"(NCET-04-0642);国家863项目"高品质海洋水产干制品节能联合干燥新技术"(2006AA09Z430)

摘　　要：该文对海参在不同温度（30、45、60、75、90℃）下的对流干燥过程及特性进行了研究，并对干燥完成后复水海参的流变学性质进行了分析，以得出干燥效率高、干燥后复水品质均较优的海参干燥条件。结果表明：海参干燥过程中水分扩散起主导作用，因此干燥过程仅经历降速阶段；30℃条件下海参干燥效率最低，消耗时间最长；在45～90℃之间，海参干燥速率较高，完成干燥所需的时间较短且相差不大。从干燥后海参的复水效果、流变学性质及感官评价的结果分析，温度高于45℃，海参复水倍数相对较高，且45～75℃条件下得到的海参感官评价结果较佳。综合考虑到海参品质及能耗的要求，以45℃为最佳的干燥条件。The process and characteristics of convection drying of sea cucumber （Stichopus japonicus） at a temperature range of 30-90℃ were studied. In order to determine the optimal conditions for efficient drying and get dried product with good quality after rehydration, the drying curves, rehydration ratios, rheological properties （i. e. elastic modulus, viscosity, stress-relaxation time and rupture strength） and sensory evaluations of sea cucumber were analyzed. The results show that the total drying of sea cucumber occurs only in falling rate period, because of moisture diffusion playing dominative rule during drying. At 30℃ the drying rate is the lowest while at 45-90℃, drying rates are much higher, less time are needed and little time-consuming differences are shown in this range. As well, the products dried at 45-90℃are demonstrated fine rehydration characteristics. The rheological properties and sensory evaluations of the rehydrated sea cucumber indicate that sea cucumber dried at 45-75℃ are relatively better. Considering the requirement of products quality and energy conservation, 45℃ was chosen to be the best process temperature.

关 键 词：海参 对流干燥 复水倍数 流变学性质 干燥温度 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]