食品科学2025，Vol.46Issue(14)：271-281,11.DOI:10.7506/spkx1002-6630-20241220-174
双频超声联合真空干燥巴沙鱼糜的干燥特性及流变性
Drying Characteristics and Rheological Properties of Basa Fish Surimi by Dual-Frequency Ultrasound Combined Vacuum Drying
摘要
Abstract
To study the enhancing effect of dual-frequency ultrasound combined with vacuum drying on the drying of basa fish surimi,we evaluated the dehydration pattern,water status,microstructure and rheological properties of the surimi during vacuum drying under different ultrasound power-frequency combinations.The results showed that applying dual-frequency ultrasound shortened the drying time by 41.67%-85.42%and increased the average drying rate by 71.29%-585.16%compared with the control without ultrasound.The results of low-field nuclear magnetic resonance(LF-NMR)illustrated that the content of free water decreased,and the decrease in free water was accelerated with increasing ultrasonic power,while the content of semi-bound water initially increased and subsequently decreased.The results of scanning electron microscope demonstrated that increasing ultrasonic power was beneficial to the formation of mass transfer microchannels in basa fish surimi,thereby reducing mass transfer resistance.Rheological characterization revealed that the surimi maintained the characteristics of pseudoplastic fluid and elastic fluid after double-frequency ultrasound combined with vacuum drying.In addition,the shear stress,apparent viscosity,storage modulus(G')and loss modulus(G")increased to different extents.This study can provide references for the application of dual-frequency ultrasound combined with vacuum drying.关键词
巴沙鱼糜/双频超声/真空干燥/干燥特性/水分迁移/流变性Key words
basa fish surimi/dual-frequency ultrasound/vacuum drying/drying characteristics/water mobility/rheology分类
轻工业引用本文复制引用
孙浩然,董姝贝,薛文杰,刘云宏..双频超声联合真空干燥巴沙鱼糜的干燥特性及流变性[J].食品科学,2025,46(14):271-281,11.基金项目
河南省科技攻关项目(212102110080) （212102110080）
河南省科技创新人才项目(19HASTIT013) （19HASTIT013）
