不同热风干燥温度对扇贝柱干燥特性及品质的影响  

Effects of Different Hot-air Drying Temperature on Drying Characteristics and Quality of Scallops

作　　者：刘征[1] 王颉[1] 张政[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2012年第8期37-40,共4页The Food Industry

基　　金：国家海洋公益性行业科研专项"贝类高值化利用技术中试研究与示范";项目编号200805046

摘　　要：对海湾扇贝贝柱进行了热风干燥试验,研究了在45℃,55℃和65℃等不同热风干燥温度下扇贝柱的干燥特性,并对所得干制品在品质和营养成分上进行了比较分析。结果发现,热风干燥温度越高干燥速度越快,水分活度(Aw)下降的也越快,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5 h。但较高热风干燥温度下得到的样品与较低温度下的相比,其黏聚性、咀嚼性增大,样品亮度降低,粗蛋白含量较低,对口感、感官等品质造成不利影响。The characteristics of hot-air drying of scallops at different temperatures（45℃~65℃） were investigated.At the same time,the contents of main components were assayed.The results show that an increase in temperature results in an increase in drying rate,and water activity（Aw） falling faster,too.The total time of drying scallops needed to reach moisture equilibrium at higher temperature is at least 5 h less than at lower temperatures.The higher temperature of hot-air dried scallops showed that it＇s chewiness and cohesiveness of product will increase,the brightness is reduced,protein content is low.Its taste and the quality of the senses decrease.

关 键 词：扇贝柱 热风干燥 干燥温度 理化特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]