摘要
研究了罗非鱼鱼片在40、45、50℃等不同热风温度下干燥速度的变化和热风干燥对鱼片的主要成分含量的影响。结果表明,厚度为3mm的鱼片在40、45、50℃条件下的粗蛋白质含量分别为72.53、72.06、64.08g/100g;厚度为10mm的鱼片在40、45、50℃条件下的粗蛋白质含量分别为82.42、81.75、82.05g/100g。当鱼片厚度一定时,温度越高干燥速度越快;当温度一定时,鱼片的干燥速度明显受其厚度的影响,鱼片越薄,干燥越快,而且鱼片厚度对干燥速度的影响超过了温度的影响。对于厚度一定的鱼片,在温度恒定时,鱼片中的粗蛋白质含量随着干燥时间的延长而下降;不同厚度的罗非鱼鱼片在不同的热风温度处理下,鱼片越厚,粗蛋白质含量变化越少。实验得出最佳的温度为45℃,最佳厚度为10mm。
The changes of drying rate and main content of tilapia with hot air drying under 40,45,50℃ were studied. The result showed that the crude protein content of 3ram thickness fillets at 40,45,50℃ was 72.53,72.06, 64.08g/100g ;the crude protein content of lOmm thickness of fillets at 40,45,50℃ was 82,42,8t.75,82.05g/100g. The drying fish rate was faster in the higher temperature at a certain thickness. At the same temperature, the drying rate of the fish had obvious influence by its thickness,the thinner fillets, the faster drying. For a certain thickness of the fillets, the crude protein content reduced as the temperature rise. For different thickness of the tilapia fillets at different hot air temperature,the content of crude protein was less with the thicker fish. The optimal dry temperature was 45℃ and the optimal thickness of fillets was 10mm.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期205-206,311,共3页
Science and Technology of Food Industry
基金
2007年省部产学研合作专项资金项目(2007B090400113)
粤港招标项目(2005A20301002)
广东海洋大学科学基金项目(0612184)资助
