淡水鱼热泵干燥工艺研究  

Study on the Heat Pump Drying of the Freshwater Fish

作　　者：顾震[1] 徐刚[1] 张森旺[1] 徐建国[1] 

机构地区：[1]江西省科学院食品工程创新中心,南昌330029

出　　处：《食品工业》2012年第6期82-84,共3页The Food Industry

基　　金：江西省科学院科研开发专项基金资助

摘　　要：以淡水鱼为原料,研究分析预处理工艺、干燥室内风速、干燥室内风温对干燥时间、产品的TVBN值和产品复水性的影响。确定了适合淡水鱼片热泵干燥的工艺参数为:新鲜鱼片,干燥室内风速1.0 m/s,风温50℃。在该工艺条件下干燥的鱼片干制品复水性好,感官评定好,新鲜度好,属于一级品,并且具有干燥时间短的优点。This used the freshwater fish as raw material.The effects of the dry time,the product’s re-hydration and the TVBN value were studied and analyzed on the pretreatment craft,the wind speed of drying chamber and the wind temperature of drying chamber.The result showed the optimum parameter of the heat pump drying： The fillet of freshwater fish,the wind speed was 1.0 m/s in the drying chamber and the wind temperature was 50 ℃.Under the technique conditions,the re-hydration of the fillet product was good,the TVBN value was small and belonged to the primes,the dry time was short and the organoleptic investigation was good.

关 键 词：淡水鱼片 热泵干燥 TVBN值 复水性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]