冷风干燥温度和环境相对湿度对牡蛎品质的影响  

Effects of Cold Air Drying Temperature and Relative Humidity on the Quality of Oyster

作　　者：史梦佳 陈丽娇[1] 张卿[1] 胡耀光 陆晓丹[1] 郑婷婷[1] 程文健[1] 梁鹏[1] SHI Mengjia;CHEN Lijiao;ZHANG Qing;HU Yaoguang;LU Xiaodan;ZHENG Tingting;CHENG Wenjian;LIANG Peng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《农产品加工》2019年第3期1-5,9,共6页Farm Products Processing

基　　金：海洋生物资源利用新技术研究与应用项目(CXZX2017017)

摘　　要：为获得高品质的牡蛎干制品,探究牡蛎冷风干燥过程中品质的变化规律,以新鲜牡蛎为原料进行冷风干燥处理,研究不同干燥温度和相对湿度条件下牡蛎干燥特性,考查不同干燥条件对牡蛎复水率、色泽、TVB-N值、TBA值及菌落总数等品质的影响。结果表明,试验水平范围内,提高干燥温度、降低相对湿度均能明显加快干燥速率。经分析验证,在干燥温度20℃,相对湿度55%条件下,牡蛎冷风干制品品质较好。In order to obtain high quality dried oyster products,the variation rule of oysters quality during cold air drying.In this paper,fresh oyster was used as raw material for cold air drying.The drying characteristics of oyster under different drying temperature and relative humidity were studied,and the effects of different drying conditions on the rehydration rate,color,TVB-N value,TBA value,total number of colonies and other qualities of oysters were investigated.The results showed that the drying rate can be significantly accelerated by increasing the drying temperature and reducing environmental relative humidity within the experimental level.Verified by analysis,under the conditions of drying temperature 20℃and relative humidity 55%,the quality of oyster cold air dry products was better.

关 键 词：牡蛎 冷风干燥 温度 相对湿度 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]