摘要
研究了在50℃热风下分别处理4、5、6 h的罗非鱼片分别在300、400、500 W微波下干燥至安全水分过程中水分含量、收缩率、复水率、复原率及色差的变化。结果表明:热风干燥时间越长,鱼片水分含量越低;微波功率越大,鱼片水分含量越低。鱼片的收缩率随热风时间的增加而升高;热风处理时间越长,鱼片复水率越高。通过对不同组合干燥方法的比较,先热风干燥5 h,再用400 W微波干燥至安全水分的组合方式最优。
The moisture content, shrinkage, rehydration rate, reversion rate and sensor quality in the drying process of the tilapia fillet which is under the air temperature of 50 ~： for 4, 5, 6 h respectively and then under 300 W, 400 W or 500 W microwave, has been researched. The result shows that the longer the hot air drying time of the tilapia fillet, the less the moisture content is. The strong the power of microwave, the less the moisture content is. The shrinkage-ratio gradually increases with the hot air drying time. The longer the tilapia fillet is under the hot air, the higher the rehydration rate is. It is also found that through the comparison of different combined drying, the tilapia fillet which is under the hot air for 5 h. then under the 400 W microwave is the best combined.
出处
《食品科技》
CAS
北大核心
2013年第11期137-141,共5页
Food Science and Technology
基金
海南大学科研基金项目(Kyjj0427)
关键词
热风干燥
微波干燥
组合干燥
罗非鱼
收缩率
复水率
hot air drying
microwave drying
combined drying
tilapia
shrinkage
rehydration rate
