摘要
采用微波真空的方式干燥盐渍半干海参,研究了不同干燥方式和不同微波功率密度对盐渍半干海参的干燥速度、收缩率和感官品质的影响。试验结果证明,连续微波真空干燥速度快,但存在因干燥速度过快而导致物料感官品质变劣的问题;间歇微波真空干燥速度和缓,可以促进海参体表水分蒸发速度与物料体内水分迁移速度达到动态平衡,明显改善海参感官品质。在保持真空度为90 k Pa、间歇比为10 s-on/20 s-off、微波功率密度为0.65 W/g时,可取得良好的干燥效果。
Semi dry salted sea cucumber was dried using microwave vacuum method. Effects on drying rate, shrinkage rate and sensory quality of semi dry salted sea cucumber under different drying method and different microwave power density were stud- ied, Results showed that the drying rate of continuous microwave vacuum drying mode was faster than intermittent, but the sen- sory quality of product was poor may duo to faster drying. Intermittent drying mode was moderate and could promote moisture mi- grate consistently between interior and exterior of sea cucumber, as well as the color and shape of product was found to be excel- lent. The optimal drying parameters of salted sea cucumber was observed at microwave power density of 0.65 W/g, degree of vacuum of 0. 090 MPa and intermittent ratio was 10 s-on/20 s-off.
出处
《农业工程》
2015年第5期56-59,共4页
AGRICULTURAL ENGINEERING
基金
辽宁省教育厅科学技术研究项目(项目编号:042214106)
关键词
微波真空干燥
海参
收缩率
干燥品质
干燥速度
Microwave vacuum drying, Sea cucumber, Shrinkage rate, Drying quality, Drying rate
