食品工业科技2012，Vol.33Issue(23)：253-257,262,6.
真空微波干燥与真空冷冻干燥对鱼糜干制品质量的影响
Study on the application of the vacuum microwave drying and vacuum freeze-drying technology in surimi products
摘要
Abstract
With the conventional hotair drying technology (AL)) as control, vacuum treeze- drying tecnnology (FD) and vacuum microwave drying technology (MD)were used to dry the imitating noodles made from surimi. By determining the index such as the moisture content, chromaticity, rehydration ratio, water absorption index (WAI) and water solubility index(WSl) ,the effects on the quality dried by the three drying technologies was studied, and the drying effects were compared.The results showed that the FD product had the best index, with the data of moisture content, chromaticity, rehydration ratio, water absorption index( WAI ) and water solubility index( WSI ) were 4.03% ,5.60,18.66% ,91.82, while AD were 11.84%, 2.35,27.65% ,72.54 respectively, MD were 6.16% ,5.52,15.01%, 80.24 respectively.As a result,vacuum freeze-drying technology was considered to be the most suitable method for the drying of imitating noodles made from surimi.关键词
鱼糜制品/真空冷冻干燥/热风干燥/真空微波干燥Key words
surimi products/vacuum freeze- drying/hot- air drying/vacuum microwave drying分类
轻工纺织引用本文复制引用
阙婷婷,张佳琪,张慧,郑家闻,胡庆兰,任西营,胡亚芹..真空微波干燥与真空冷冻干燥对鱼糜干制品质量的影响[J].食品工业科技,2012,33(23):253-257,262,6.基金项目
科技支撑计划项目 （）
浙江省科技项目 （）
宁波市农业科技攻关项目（2010C10016）. （）
