基于隧道式微波的鱿鱼片干燥动力学及理化感官品质  

Drying Kinetics and Physicochemical Sensory Quality of Squid Fillets Based on Tunnel Microwave

作　　者：王林[1,2] 陈文岩 王康 王智超 高瑞昌 WANG Lin;CHEN Wenyan;WANG Kang;WANG Zhichao;GAO Ruichang(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China;Zhenjiang Eslatide Biotechnology Co.,Ltd.,Zhenjiang 212009,Jiangsu,China;Jiangsu Ocean Gift Ocean Sci-Tech Co.,Ltd.,Lianyungang 222113,Jiangsu,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]镇江雅诗蓝肽生物科技有限公司,江苏镇江212009 [3]江苏海福特海洋科技股份有限公司,江苏连云港222113

出　　处：《食品研究与开发》2025年第1期55-61,共7页Food Research and Development

基　　金：江苏省政策引导类计划项目(SZ-LYG202119)。

摘　　要：该文采用隧道式微波技术,探究鱿鱼片的干燥动力学和干燥品质。研究表明,鱿鱼片的含水率随时间延长而逐渐降低,干燥速率呈现先快速上升而后缓慢下降趋势,干燥过程符合Page模型。相较于热风干燥(18 h),鱿鱼片(直径3.0 cm)的微波干燥时间缩短至210 min,色泽、复水比、挥发性化合物种类和感官品质均明显提高,水分含量、挥发性盐基氮值和过氧化值均显著降低,并呈现疏松多孔的微观结构,表明隧道式微波技术能提高鱿鱼片的干燥效率和干燥品质。This study investigated the drying kinetics and physicochemical sensory qualities of squid fillets using tunnel microwave technology.The moisture content of squid fillets decreased gradually with time,while the drying rate initially increasing rapidly and then slowly decreasing.The drying process followed the Page model.Compared to hot air drying(18 h),microwave drying significantly reduced the drying time of squid fillets(3.0 cm in diameter)to 210 min,and significantly improved the color,rehydration ratio,volatile compound types and sensory qualities.Additionally,the moisture content,volatile basic nitrogen,and peroxide value were significantly lower.Besides,the squid fillets showed a loose and porous microstructure.These findings indicated that the tunnel microwave technology improves the drying efficiency and quality of squid slices,offering broad application prospects.

关 键 词：鱿鱼 干燥 微波 理化特性 感官品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]