鱿鱼片远红外热泵干燥中水分迁移及品质变化

被引：10

作者：

汪岳刚

邓云

王丹凤

赵艳云

机构：

[1] 上海交通大学食品科学与工程系

来源：

食品与机械 | 2013年 / 29卷 / 06期

关键词：

鱿鱼片; 远红外; 核磁共振; 色差; 动力学;

D O I：

暂无

中图分类号：

TS254.1 [基础科学];

学科分类号：

083204 ;

摘要：

采用远红外(FIR)辅助热泵(HPD)对鱿鱼片进行干燥处理,探讨不同功率远红外对干燥过程中水分迁移、颜色动力及其品质的影响。利用低场核磁共振(NMR)技术检测干燥过程中不同状态水分弛豫时间(T2)的变化。通过色差仪检测鱿鱼片颜色变化趋势,并研究颜色动力学变化规律。结果表明,在干燥过程中,鱿鱼片中自由水含量以及其对应的弛豫时间T23迅速下降,且下降趋势明显高于结合水和脂肪及其对应的T21和T22,并且在干燥终点时,T23衰减的程度为800W远红外辅助热泵干燥最高,向下依次为500,100,0W;鱿鱼片色差变化显示L*下降而△E均上升,并且随着FIR功率上升变化加深,L*变化符合一级方程,△E变化符合负一级方程。远红外辅助热泵干燥前后鱿鱼片挥发性盐基总氮和脂肪酸氧化值均处于较低水平,样品品质良好。

引用

页码：34 / 37+53 +53

页数：5

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