南美白对虾虾仁微波真空干燥规律的研究  

Study on Drying Characteristics of Microwave-vacuum Drying of Litopenaeus vannamei

作　　者：赵伟[1,2] 杨瑞金[1,2] 谢乐生[1] 张文斌[2] 华霄[2] 朱振乐[3] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江苏省赣榆县海洋与渔业局,江苏赣榆222100

出　　处：《食品与发酵工业》2010年第7期58-61,66,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2008BAD94B06);江南大学江南大学自主科研计划项目(JUSRP20910)

摘　　要：对南美白对虾虾仁进行了微波真空干燥试验,获得了微波真空干燥虾仁的干燥规律,并建立了对虾虾仁微波真空干燥模型。微波功率、装载量是影响虾仁干燥特性的主要因素,而真空度对其影响不明显。随着微波功率的增大和装载量的减小,脱水速率增大,虾仁干燥时间减小;随虾仁水分含量的减小,干燥速率先急剧增大,后缓慢减小,并且随水分含量的继续减小,干燥速率下降速度加快。通过对实验数据的回归分析,发现Page模型能较好地描述虾仁微波真空干燥规律,通过数据拟合建立的模型方程的预测值与实测值一致性较好。The effect of drying parameters, such as microwave power, vacuum pressure and mass load on the drying kinetics were investigated and the mathematical model of microwave-vacuum drying （MVD） of shrimp was developed. The results showed that the drying characteristics were affected mainly by the microwave power level, followed by mass load. The vacuum pressure had a little effect on the drying rate. With the increase of microwave power and the decrease of mass load, drying rate increased. The drying rate initially increased rapidly and then slowly reduced and finally dropped sharply as the reduction of moisture content during MVD. Paget model for MVD of shrimp, developed by regression analysis of the experimental data, was the most close in accordance with the drying characteristic of shrimp.

关 键 词：微波真空 对虾 干燥 脱水速率 数学模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]