不同干燥技术对海参干燥特性和产品品质影响的对比研究
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- 英文论文题名：Assessment of different drying techniques for sea cucumber in according to drying characteristics and quality perspective
- 论文作者：张倩 ; 张国琛 ; 李秀辰 ; 母刚 ; 李鑫龙
- 英文论文作者：ZHANG Qian ; ZHANG Guochen ; LI Xiuchen ; MU Gang ; LI Xinlong ; R&D Center of Fisheries Equipment and Engineering of Liaoning Province ; Dalian Ocean University
- 年：2016
- 作者机构：大连海洋大学辽宁省渔业装备工程技术研究中心;
- 论文关键词：海参 ; 冰温 ; 干燥 ; 品质特性
- 英文论文关键词：sea cucumber ; controlled freezing point ; drying techniques ; quality characteristics
- 会议召开时间：2016-11-02
- 会议录名称：2016年中国水产学会学术年会论文摘要集
- 语种：中文
- 分类号：TS254.4
- 学会代码：OGSB
- 会议名称：2016年中国水产学会学术年会
- 会议地点：中国四川成都
- 主办单位：中国水产学会、四川省水产学会
- 学会名称：中国水产学会
- 页数：1
- 文件大小：507k
- 原文格式：D
- 会议级别：全国
摘要
为提高干燥海参的质构和营养品质,综合分析了冰温-微波真空联合干燥海参的干燥速率、物理特性、质构、脂肪酸、胶原蛋白和多糖含量,并以冷冻干燥、低温热泵干燥的海参为对照样品,进行了对比分析评价。结果发现冰温-微波真空联合干燥的速率较冷冻、热泵干燥分别提升35.71%、18.18%,联合干燥海参的色泽、质构和营养素含量与冷冻干燥接近,均优于热泵干燥,多不饱和脂肪酸和多糖中硫酸根含量比冷冻干燥提高了12.53%、16.43%。综合对比,冰温-微波真空联合干燥能显著提高干燥速率和保证海参的营养品质,该研究为开发海参新型干燥方法提供依据。
In order to improve the nutritional quality as well as the textural properties of dried sea cucumber, controlled freezing point combined with microwave-vacuum drying was investigated and compared with freeze drying and heat pump drying. Effect of different drying methods on dehydration rate, physical characteristics, texture, fatty acids, collagen and polysaccharide content was studied for quality assessment. Combined drying of controlled freezing point and microwave-vacuum had 35.71%, 18.18% higher dehydration rate than by freeze drying and heat pump drying, respectively, and resulted in product of superior quality when compared to the heat pump dried sea cucumber, similar with freeze drying in color, texture and nutrients content.Polyunsaturated fatty acids and sulfate radical in polysaccharide of combined drying product was12.53% and 16.43% higher than that in freeze drying. In conclusion, controlled freezing point combined with microwave-vacuum drying significantly improved the dehydration rate and retained good nutrients quality. This study can provide a reference for the new drying method of sea cucumber.
In order to improve the nutritional quality as well as the textural properties of dried sea cucumber, controlled freezing point combined with microwave-vacuum drying was investigated and compared with freeze drying and heat pump drying. Effect of different drying methods on dehydration rate, physical characteristics, texture, fatty acids, collagen and polysaccharide content was studied for quality assessment. Combined drying of controlled freezing point and microwave-vacuum had 35.71%, 18.18% higher dehydration rate than by freeze drying and heat pump drying, respectively, and resulted in product of superior quality when compared to the heat pump dried sea cucumber, similar with freeze drying in color, texture and nutrients content.Polyunsaturated fatty acids and sulfate radical in polysaccharide of combined drying product was12.53% and 16.43% higher than that in freeze drying. In conclusion, controlled freezing point combined with microwave-vacuum drying significantly improved the dehydration rate and retained good nutrients quality. This study can provide a reference for the new drying method of sea cucumber.
引文