摘要
研究真空干燥因素对白对虾的干燥特性、质构和复原率的影响,及真空干燥的水分比与干燥时间关系的数学模型。结果表明:真空干燥温度和真空度越高,干燥越快,拟合检验显示模型的预测值与实测值拟合良好,模型能描述白对虾的真空干燥动力学规律;50℃、0.08MPa条件下干燥的白对虾组织状态和复原性较好。
The effects of vacuum drying parameters on drying characteristics, texture and recovery rate were investigated in this paper as well as the suitable mathematical model which can be used to describe the relationship between moisture ratio and drying time. The results showed that an increase in temperature or vacuum pressure resulted in an increase in drying rate. The fitting test of experimental data showed that the model was good due to the predicted values consistent with the observed values, which can be used to describe vacuum-drying kinetics of white shrimps. The vacuum-drying white shrimps had better texture and recovering trait after drying at 50℃ and 0.08MPa.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第6期89-94,共6页
Food and Fermentation Industries
关键词
白对虾
真空干燥
干燥特性
质构
干燥模型
white shrimp, vacuum drying, drying characteristics, texture, drying model
