不同干燥方式对南美白对虾理化特性和干燥能耗的影响  

Effects of Different Drying Methods on Physical and Chemical Properties and Drying Energy Consumption of Penaeus vannamei

作　　者：郭雪霞[1] 王伟华 刘瑜[1] 冉国伟[1] 张慧媛 王海[1] 

机构地区：[1]农业部规划设计研究院,农业部农产品产后处理重点实验室,北京100125 [2]河北农业大学,保定071001

出　　处：《食品工业》2017年第11期33-38,共6页The Food Industry

基　　金：海洋公益性行业科研专项项目(201205031)

摘　　要：为找到合适南美白对虾干燥方式,以南美白对虾为试验原料,研究了自然晾晒、热风、太阳能和真空冷冻干燥4种方式对南美白对虾理化特性和干燥能耗的影响。结果发现:不同的干燥方式在干燥初期水分活度均变化不明显,干燥产品的硬度、咀嚼性、色泽、收缩率、复水率差异显著;不同干燥方式对南美白对虾基本营养成分和脂肪酸影响显著,营养成分均有一定损失,干制品脂肪酸中棕榈酸含量最高。不同干燥方式对南美白对虾能耗影响差异显著,真空冷冻干燥>热风干燥>太阳能干燥>自然晾晒干燥。太阳能干燥时间最短,干燥产品的硬度、咀嚼性、色泽较好,营养成分损失较少,能耗较低,是一种绿色低碳、节能降耗的适合南美白对虾干燥的方式,干燥条件为:温度53.00℃,风速为7.00 m/s。In order to find a suitable way to dry shrimp,Penaeus vannamei as the experimental material,effects of natural drying and hot air,solar and vacuum freeze drying in 4 ways to physicochemical characteristics and energy consumption of dry shrimp.The results showed that the water activity of the different drying methods in the early stage of drying had no significant changes,dry product hardness,chewiness,color,shrinkage and rehydration rate had significant difference;the basic nutrition and fatty acid of nutritional components of the different drying methods on Penaeus vannamei were loss,the palmitic acid content in dry products fatty acids was the highest.Different drying methods on Penaeus vannamei energy consumption effect was significant,the energy consumption was vacuum freeze drying〉hot air drying〉solar drying〉natural drying and drying.The solar drying had the shortest time,drying product hardness,chewiness,good color,less loss of nutrients,low energy consumption,was a kind of green and low carbon and energy saving drying method for Penaeus vannamei,drying conditions：53.00 ℃,the wind speed was 7.00 m/s.

关 键 词：南美白对虾 干燥 理化特性 能耗 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]