转换点含水率对罗氏沼虾虾仁真空冷冻干燥-瞬时压差联合干燥品质的影响  

Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying

作　　者：成晓宁 张焯 赵亚[1] 石启龙[1] 高瑞昌[2] 居向东 CHENG Xiaoning;ZHANG Zhuo;ZHAO Ya;SHI Qilong;GAO Ruichang;JU Xiangdong(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China;College of Food and Biotechnology Engineering,Jiangsu University,Zhenjiang 212013,China;Jiangsu Qiwu Aquatic Products Development Co.,Ltd.,Gaoyou 225600,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]江苏戚伍水产发展股份有限公司,江苏高邮225600

出　　处：《食品工业科技》2025年第7期217-226,共10页Science and Technology of Food Industry

基　　金：江苏省重点研发计划(现代农业)项目(BE2023341);扬州市科技计划(现代农业)项目(YZ2023039)。

摘　　要：针对真空冷冻干燥(vacuum freeze drying,VFD)能耗高问题,利用瞬时压差膨化(instant controlled pressure drop,DIC)技术可使制品蓬松的优点,以单独VFD罗氏沼虾虾仁为对照组(CK),探究VFD-DIC转换点含水率(60%、50%、40%、30%)对虾仁干燥动力学、微观结构及品质特性的影响。结果表明,相比于单独VFD,VFD-DIC可显著缩短干燥时间,提高干燥效率。相比于单独VFD虾仁,转换点含水率60%时,虾仁结构严重破坏,体积收缩严重,品质下降明显;随着转换点含水率降低,虾仁品质逐渐接近单独VFD制品,转换点含水率30%时,虾仁粗蛋白含量、收缩率、质构特性与单独VFD虾仁无显著性差异(P>0.05)。相关性分析表明,横向弛豫时间与品质特性之间显著相关(P<0.05)。聚类分析证明,转换点含水率30%时,虾仁品质与CK为同一聚类。综合考虑,转化点含水率30%时,VFD-DIC虾仁品质接近单独VFD虾仁,但干燥效率显著提高。本研究可为罗氏沼虾虾仁优质、高效干燥尤其VFD技术提供理论依据和实践参考。Aiming at solving the problem of high energy consumption in vacuum freeze drying(VFD),instant controlled pressure drop(DIC)was used due to its puffing capacity during drying in combination with VFD.The effect of different conversion point moisture content(60%,50%,40%and 30%)on the drying kinetics,microstructure and quality characteristics of dried Macrobrachium rosenbergii were investigated.The Macrobrachium rosenbergii meat with VFD alone was also carried out for comparison.The result showed that compared with VFD alone,the drying time was significantly shortened and drying efficiency improved.Compared to the products obtained from VFD alone,VFD-DIC produced a severely damaged structure,significant volume shrinkage and quality degradation when the conversion point moisture content was 60%.With the decrease of the conversion point moisture content,the quality of dried Macrobrachium rosenbergii meat gradually approached to products obtained with VFD alone.When the conversion point moisture content was 30%,the crude protein content,shrinkage rate and texture properties of Macrobrachium rosenbergii meat were not significantly different from those obtained from the VFD alone(P>0.05).Correlation analysis showed that transverse relaxation time was significantly correlated with the quality characteristics(P<0.05).Hierarchical cluster analysis showed that the quality of shrimp meat with the conversion point moisture content of 30%was in the same cluster as the CK.In conclusion,when the conversion point moisture content was 30%,the quality of VFD-DIC Macrobrachium rosenbergii meat was close to that of the VFD alone,but the drying efficiency was significantly enhanced.This study can provide theoretical basis and practical reference for high quality and efficient drying of Macrobrachium rosenbergii meat,especially VFD.

关 键 词：罗氏沼虾虾仁 冷冻干燥 瞬时压差膨化 联合干燥 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]