南极磷虾粉真空干燥特性及对其品质的影响  

Vacuum Drying Characteristics and Their Effect on Quality of Antarctic Krill Meal

作　　者：张帅帅 郑尧 郭全友[2,3] 杨柳 李保国[1] ZHANG Shuaishuai;ZHENG Yao;GUO Quanyou;YANG Liu;LI Baoguo(School of Healthy Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Key Laboratory of Oceanic and Polar Fisheries,Ministry of Agriculture and Rural Affairs,East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Laoshan Laboratory,Shandong Qingdao 266061,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]中国水产科学研究院东海水产研究所农业农村部远洋与极地渔业创新重点实验室,上海200090 [3]崂山实验室,山东青岛266061

出　　处：《包装工程》2024年第5期91-100,共10页Packaging Engineering

基　　金：青岛海洋科技中心山东省专项经费(2022QNLM03002-3);中国水产科学研究院基本科研业务费(2020TD68)。

摘　　要：目的探究南极磷虾粉的真空干燥特性及其营养品质变化规律。方法将磷虾原料在不同真空度(0.04、0.06、0.08 MPa)及温度(75、85、95℃)下进行真空干燥。通过测定干基含水率、干燥速率及水分扩散系数,研究其干燥特性。通过测定虾青素含量、TBA和色差,探究其营养品质的差异。结果在75℃下,采用真空度0.06MPa和0.08MPa相较于0.04MPa,其干燥时间分别缩短了15%、21%。在不同真空干燥条件下,磷虾有效水分扩散系数在(3.55577~6.57412)×10^(-10) m^(2)/s之间,Midilli模型预测值与实验值之间具有较高的拟合度(R2>0.999),能较准确地反映虾粉真空干燥过程。提高真空度可显著抑制虾青素的分解及脂肪氧化,在75℃条件下,采用真空度0.06 MPa和0.08 MPa相较于0.04 MPa,其虾青素含量分别提高了21%、48%。在95℃条件下,采用真空度0.08 MPa相较于0.04 MPa,其TBA值降低了47%。L^(*)、a^(*)受到温度的影响更明显,在同一温度下∆E随着真空度的上升而降低。结论在0.08 MPa、75℃下,通过真空干燥可以有效抑制虾粉中活性物质的降解,同时保证干燥速率,此研究为南极磷虾粉的真空干燥工艺设计及生产控制提供了理论参考。The work aims to investigate the drying characteristics of Antarctic krill meal and the variation of its nutritional quality.The krill raw materials were dried under different vacuum levels(0.04,0.06 and 0.08 MPa)and temperature(75,85 and 95℃).The drying characteristics were assessed through moisture content(dry base),drying rate,and moisture diffusion coefficient,and the nutritional quality was evaluated by determination of astaxanthin,TBA and colour difference.At the drying temperature of 75℃,the drying time at 0.06 MPa and 0.08 MPa was reduced by 15%and 21%,respectively,compared with the vacuum pressure of 0.04 MPa.The effective moisture diffusion coefficients of krill under different vacuum drying conditions ranged from(3.55577 to 6.57412)×10^(-10) m^(2)/s.The Midilli model reflected the vacuum drying process of krill meal accurately,with a good fit between the predicted values and the experimental values(R2>0.999).Increasing the vacuum level significantly inhibited the decomposition and lipid oxidation of astaxanthin.At 75°C,the astaxanthin content was increased by 21%and 48%at 0.06 MPa and 0.08 MPa,respectively,compared to 0.04 MPa.At 95℃,the TBA value was reduced by 47%at 0.08 MPa compared to 0.04 MPa.L^(*)and a^(*)values were more markedly affected by drying temperature compared to b*value,and∆E value decreased with the increased vacuum pressure at the same drying temperature.In conclusion,the vacuum drying at 0.08 MPa and 75℃can effectively reduce the degradation of the active substances in Antarctic krill meal and ensure the drying rate.This study can provide a theoretical reference for the design and production control of vacuum drying process with Antarctic krill meal.

关 键 词：南极磷虾粉 真空干燥 干燥特性 营养品质 

分 类 号：S986.1[农业科学—捕捞与储运]