摘要
以新鲜皮蛋为原料,研究热风干燥和真空冷冻干燥两种干燥方式对不同尺寸皮蛋粒品质的影响,从复水性,色泽,弹性和硬度等指标对比,经真空冷冻干燥的脱水皮蛋粒品质上要好于热风干燥;对不同尺寸皮蛋粒的热风干燥进行了干燥动力学的研究并绘制了干燥曲线,发现皮蛋粒尺寸越小,其干燥速率越大。建立了皮蛋粒干燥动力学模型,得出Logarithmic模型对不同尺寸皮蛋粒的拟合效果最好。
The study was to investigate the effect of hot air drying and vacuum freeze drying on the preserved egg particles with different size. The results showed that the water reabsorbing capacity,color,springiness and hardness of preserved egg particle dried by vaccum freeze was better than that of hot air drying. The hot air drying kinetics research on the preserved particle with different size exhibited that the smaller size preserved egg particle,the greater the drying rate was. The logarithmic model could fit the drying curve of preserved egg particle with different size.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期77-81,共5页
Food Research and Development
基金
基金项目:国家水禽产业技术体系(nycytx-45-14)
