香酥小龙虾常压油炸过程的传质特性  

The characteristics of mass transfer with crispy cray fish during atmospheric frying

作　　者：孙凯文 张鹏 王柳清 陈季旺 SUN Kaiwen;ZHANG Peng;WANG Liuqin;CHEN Jiwang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]农产品加工与转化湖北省重点实验室武汉轻工大学,武汉430023

出　　处：《武汉轻工大学学报》2025年第2期21-27,共7页Journal of Wuhan Polytechnic University

基　　金：潜江市公益性行业科研计划项目(编号:2023GYX036).

摘　　要：为了探究香酥小龙虾油炸过程中的传质特性,本研究采用常压油炸小龙虾制备香酥虾,分析香酥虾在不同油炸温度和时间下的含水率、结构含油率变化规律,建立动力学方程,得到传质数学模型,模拟水油传质过程。结果显示,常压油炸过程中,香酥小龙虾水分和油脂的传递规律符合一级动力学方程,含水率和结构含油率呈显著负相关,表明油炸过程符合“水分替代”的机理。由此得出,降低小龙虾初始水分可以控制油脂吸收。本研究可为香酥小龙虾减脂加工提供理论指导。To investigate the characteristics of mass transfer with crispy crayfish during atmospheric frying,this study prepared crispy crayfish samples through atmospheric pressure deep-frying.The variations in moisture content and oil absorption under different frying temperatures and durations were systematically analyzed.Kinetic equations and mathematical models were established to simulate the water-oil mass transfer process.The results showed that the transfer process of water and oil fitted the primary kinetic equation,and the significant negative correlation was observed between the moisture content and structural oil content,suggesting that the fried process conforms to the mechanism of“water-oil replacement”.The results indicated that reducing the initial moisture content of crayfish could control fat absorption.This study provided a theoretical guidance for developing low-fat processing technologies for crispy crayfish products.

关 键 词：小龙虾 常压油炸 油脂吸收 传质动力学 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]