现代农业装备2025，Vol.46Issue(5)：26-32,7.DOI:10.3969/j.issn.1673-2154.2025.05.004
鱿鱼分段变温热风干燥动力学及品质分析
Drying Kinetics and Quality Analysis of Squid Dried with Variable Temperature Hot Air
摘要
Abstract
In order to enhance squid drying efficiency and improve quality,fresh frozen squid was chosen as raw material to be dried with four kinds of variable temperature hot air(A:temperature from 90℃ decreases 10℃each hour until drying ending;B:80 ℃ 2 h→70℃ 1 h→60 ℃ until drying ending;C:70 ℃ 3 h→60 ℃1 h→50 ℃until drying ending;D:60℃ 4 h→50 ℃ 1 h→40℃ until drying ending)and two kinds of constant temperature hot air(E:60℃ and F:50 ℃)after blanching pretreatment.Rehydration ratio and textural parameters elasticity,chewiness and hardness of dried samples were tested when drying experiments were finished.And drying characteristics of squid was analyzed,and kinetics models were established.Results showed that,the length of drying time for each mode just as:E＞D＞F=A＞C＞B;the highest drying rate of squid was from the variable-temperature drying mode B,and the effective moisture diffusivity was 4.034 0×10-10 m2/s;Logarithmic model is most suitable to describe moisture changing during drying process;and the range of rehydration ratios of dried squid just as:C＞F＞B＞D＞A＞E.There was no difference in elasticity among samples dried with different drying modes,while the lowest chewiness and hardness were both from samples dried with variable-temperature mode C.Overall,the variable-temperature drying mode C is excellent for squid drying.This study provides theoretical basis and process reference for squid efficient drying and quality improvement.关键词
变温干燥/鱿鱼/复水比/质构Key words
variable-temperature drying/squid/rehydration ratio/texture分类
轻工业引用本文复制引用
黄小丽,徐林峰,张小菁,陈文韬,肖红伟..鱿鱼分段变温热风干燥动力学及品质分析[J].现代农业装备,2025,46(5):26-32,7.基金项目
福建省自然科学基金项目(2021J05268) （2021J05268）
福建省-印尼海洋食品联合研发中心开放课题项目(Y1-KF2006) （Y1-KF2006）
