食品工业科技2011，Vol.32Issue(6)：99-101,3.
海参微波真空干燥特性的研究
Study on the microwave-vacuum drying characteristics of sea cucumber
孙妍 1杨伟克 1林爱东 1薛长湖2
作者信息
- 1. 青岛出入境检验检疫局,山东青岛266001
- 2. 中国海洋大学食品科学与工程学院,山东青岛266003
- 折叠
摘要
Abstract
To improve sea cucumber drying method, sea cucumber Stichopus japonicas was employed as material,and a new drying technology-microwave-vacuum drying was introduced. According to researches on rheological characteristics of rehydrated product and drying process,the utilizing reasonability of microwave-vacuum drying was evaluated. Results showed that microwave-vacuum drying was an optimal method of sea cucumber drying, it possessed considerable high efficiency. Whole drying was completed in 15～21min, and the drying time was reduced as the aggravating of vacuum, appearance of dried product was intact, regular and plump. Rheological characteristics suggested that the rehydrated sea cucumber was fit to eat. Along with the improvement of vacuum degree,elasticity of rehydrated sea cucumber was reducing,and meanwhile its solidity, stickiness and plasticity was increasing. This paper provided a theoretical support for sea cucumber microwave- vacuum drying, and contributed to technology improving of dried sea cucumber production.关键词
海参/干燥/微波真空干燥/干燥特性/流变学特性Key words
sea cucumber/ drying / microwave-vacuum drying/ drying characteristic/ rheological characteristics分类
轻工纺织引用本文复制引用
孙妍,杨伟克,林爱东,薛长湖..海参微波真空干燥特性的研究[J].食品工业科技,2011,32(6):99-101,3.
