基于低场核磁共振的罗非鱼片微波真空干燥过程水分变化规律  

Moisture Change of Tilapia Fillet in Microwave Vacuum Drying Process Based on Low-field Nuclear Magnetic Resonance

作　　者：薛广 李敏 关志强 杨彩莉 XUE Guang;LI Min;GUAN Zhi-qiang;YANG Cai-li(College of Food Science and Technology,Guangdong Ocean University//Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety//Key Laboratory of Advanced Processing of Guangdong Higher Education Institution,Zhanjiang 524088,China;College of Mechanical and Power Engineering,Guangdong Ocean University,Zhangjiang 524088,China)

机构地区：[1]广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室//广东普通高等学校重点实验室,广东湛江524088 [2]广东海洋大学机械与动力工程学院,广东湛江524088

出　　处：《广东海洋大学学报》2020年第6期123-129,共7页Journal of Guangdong Ocean University

基　　金：广东省自然科学基金项目(2015A030313613)。

摘　　要：【目的】探究罗非鱼片微波真空干燥过程内部水分变化规律。【方法】借助低场核磁共振(LF-NMR)技术及其成像(MRI)技术,探讨不同微波功率(264~396 W)在干燥时间(126~210 min)范围内罗非鱼片水分状态、含量与分布情况。【结果与结论】罗非鱼片内部主要存在自由水、不易流动水及结合水等三种状态水,不易流动水的变化决定着物料的干燥效果;干燥过程中不同微波环境下弛豫时间T2x均向流动性较差的方向迁移;对于整个干燥过程而言,不同微波环境条件下的峰面积S2x、峰比例A2x变化趋势较为一致,功率越大曲线变化愈明显;罗非鱼片水分含量与峰面积之间呈现良好的线性关系;纵向弛豫时间T1加权成像图表明罗非鱼片微波真空干燥水分迁移是由外而内的递推过程。【Objective】To explore the internal moisture change of tilapia fillet during microwave vacuum drying.【Method】With low field nuclear magnetic resonance(LF-NMR)technology and MRI imaging technology,we research on the different microwave power(264-396 W)on the drying time(126-210 min)within the scope of tilapia fillets moisture status,content and distribution.【Result and Conclusion】The results showed that there are three major states of water in the tilapia fillet(i.e.free water,non-flowing water and bound water).The change of non-flowing water determined the drying effect of the material.During the drying process,the relaxation time T2x under different microwave environments migrates to the direction of poor fluidity.For the entire drying process,the changes in peak area S2x and peak ratio A2x under different microwave environment conditions are more consistent.The increase of slope becomes more pronounced as the power increases.There is a good linear relationship between tilapia fillet moisture content and peak area.The longitudinal relaxation time(T1)weighted image shows that microwave vacuum drying of tilapia fillets is a recursive process from outside to inside.

关 键 词：罗非鱼片 微波真空干燥 低场核磁共振 水分 

分 类 号：S986[农业科学—捕捞与储运]