热泵干燥南美白对虾品质特性与玻璃化转变关系研究  

Relationship between Quality Change and Glass Transition during Heat Pump Drying of Penaeus vannamei Meat

作　　者：石启龙[1] 赵亚[1] 魏彦君 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000

出　　处：《农业机械学报》2017年第1期297-302,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金项目(31171708)

摘　　要：针对南美白对虾热泵干燥过程中常出现物理、化学反应导致虾肉品质下降,而其机理又尚未明确的问题,采用静态称量法研究了南美白对虾肉的解吸等温线,利用差示扫描量热仪测定了虾肉的玻璃化转变温度(Tg)。分别采用GAB模型与Gordon-Taylor方程拟合水分吸附与Tg数据。虾肉在热泵干燥温度35℃、风速1.5 m/s下进行干燥,每隔1.0 h取样,分析虾肉品质特性(色泽、收缩程度、硬度与韧性和虾青素质量比)。基于玻璃化转变理论,阐明虾肉热泵干燥品质变化机制。结果表明,虾肉热泵干燥过程中,基质处于橡胶态,体系流动性增加,导致干制品品质下降。During heat pump drying（ HPD） of Penaeus vannamei meat physical and chemical changes are destined to occur which result in a decreased quality attributes. However,the mechanism of quality degradation was not explicated. The gravimetric method and differential scanning calorimetry were employed to investigate the moisture desorption isotherm and the glass transition temperature（ Tg） of Penaeus vannamei meat,respectively. GAB model and Gordon-Taylor equation were selected to fit the experimental data of desorption isotherm and Tg,respectively. Penaeus vannamei meat was dehydrated at35℃ and 1. 5 m / s air velocity by using HPD. The quality attributes（ such as hardness,toughness,shrinkage,total color difference and astaxanthin content） were analyzed at time interval of 1. 0 h during HPD. The mechanism of quality degradation was explicated based on glass transition theory. The results showed that at the present drying conditions,Penaeus vannamei meat sample was in a rubbery state,characterized by a great mobility and remained this state until the end of drying process. The quality attributes were changed as drying continued,which can be related to the rubbery state of matrix during HPD.

关 键 词：南美白对虾 热泵干燥 品质特性 解吸等温线 玻璃化转变温度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]