基于水分活度和玻璃态温度的干燥罗非鱼片贮藏稳定性研究  

The Storage Stability and Model of Heat Pump Dried Tilapia Fillet

作　　者：郑少华 李敏 黄玉玲 盘丽萍 林晋华 罗静 张莹 ZHENG Shaohua;LI Min;HUANG Yuling;PAN Liping;LIN Jinhua;LUO Jing;ZHANG Yin(School of Mechanical and Power Engineering,Guangdong Ocean University,Zhanjiang 524088,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学机械与动力工程学院,广东湛江524088 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《制冷》2022年第2期48-53,共6页Refrigeration

基　　金：广东海洋大学创新团队项目(CXTD2021012);广东海洋大学2018大学生创新训练项目(CXXL2018084)。

摘　　要：为了获得不同预处理方法对热泵干燥鱼片贮藏稳定性的影响,以罗非鱼为实验材料,以水分活度(aw)和玻璃态转变温度(Tg)为实验指标,进行了不同预处理条件下罗非鱼片热泵干燥对比的系列实验,获得了不同预处理条件下热泵干燥鱼片的吸附等温线及适合的计算模型,同时获得玻璃态转变温度及与水分活度的变化关系曲线。结果表明,不同预处理方法处理的罗非鱼片干制品的平衡含水率在水分活度的不同区域表现不同的规律。就三种预处理方法对8种吸附等温数学模型拟合表明,对照组、超声波辅助渗透组与脉冲真空辅助渗透组最适模型分别为GAB、Peleg和Peleg模型。相同水分活度前提下脉冲真空预处理组的玻璃态转变温度最大,对照组的最小,随着水分活度的增加,玻璃化转变温度逐渐下降,且它们之间差异变小。通过对实验数据的拟合和分析,获得了不同预处理方法下的aw-Xw-Tg的图表和拟合公式,可预测干基含水率与水分活度之间的关系,也可预测含水率与玻璃态转变温度之间的关系,可以为不同含水率的干制罗非鱼片及同类水产品的稳定贮藏提供设置条件。结论能为不同预处理条件下的干制食品贮藏稳定性的预测提供理论依据。Investigating the effects of different pretreatment methods on the storage stability of heat pump drying fish fillets,tilapia was used as an experimental material;the water activity and glass state transition temperature were used as experimental indexes.The adsorption isotherm lines and the suitable calculation models of heat pump drying fish fillets under ultrasonic assisted osmosis and pulsed vacuum assisted osmosis pretreatment conditions were obtained,and the relation curve of glass state transition temperature and water activity were obtained.The results showed that the equilibrium water content of the dried tilapia fillets treated by different pretreatment methods would show different laws in different range of water activity.By fitting in eight kinds of adsorption isotherm mathematical models,it showed that the optimum models of the control group,ultrasonic assisted osmosis group and pulse vacuum assisted osmosis group were GAB,Peleg and Peleg model respectively.With the same moisture activity,the temperature of glass state transition in the pulse vacuum assisted osmosis group was the highest,while the control group was the lowest.The graphics and fitting formulas of aw-Xw-Tg under different pretreatment methods were obtained.Conclusion can provide theoretical basis for forecasting the storage stability of drying food under different pretreatment conditions.

关 键 词：水分活度 玻璃态转变温度 罗非鱼片 热泵干燥 贮藏稳定性 干燥模型 

分 类 号：TQ028.6[化学工程] S984.1[农业科学—捕捞与储运]