摘要
测定不同微波强度下牡蛎干燥水分曲线及失水速率曲线,考察不同微波强度对牡蛎干制品的复水增重率、收缩率、色差等品质方面的影响。结果表明:增大微波干燥强度可提高干燥速率,缩短干燥时间。在实验条件下,采用中等强度的微波干燥(如5、8W/g),牡蛎微波干燥时间在3.5～30min范围内。牡蛎品质较好。用Page方程建立的牡蛎微波干燥模型,与实验测定值的拟合度较高。
Water content and dehydration rate of oyster subjected to microwave drying at various microwave intensifies were determined. The effect of microwave intensity on rehydration rate, shrinkage rate and surface color of dried oyster were explored. The results showed that dehydration rate was improved and drying time was shortened with increasing microwave intensity. The time required for microwave drying of oyster was in the range of 3.5-30 min. Microwave dried oyster at middle intensity level such as 5 W/g or 8 Wig revealed better quality. A microwave drying kinetic model was established by the Page equation with excellent fitting degree.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期111-115,共5页
Food Science
基金
广西自然科学基金项目(桂科自0991033)
关键词
牡蛎
微波干燥
动力学
oyster
microwave drying
kinetics
