微波真空与热风组合干燥扇贝柱的研究

Technology for extraction and separation of antioxidative substances from black rice pericarp

利用不同的微波真空和热风组合方式对扇贝柱进行干燥试验研究,并与单纯微波真空干燥及单纯热风干燥进行比较,研究结果表明,利用微波真空+热风+微波真空的组合干燥方式进行扇贝柱的干燥,所需干燥时间比单纯热风干燥缩短50%以上,干燥扇贝柱的收缩率和复水率比单纯微波真空干燥均有不同程度的改善,抗破碎能力明显优于热风干燥。在微波功率和真空度分别为3W/g和0.090MPa、热风干燥温度为70℃的条件下,利用MV5(min)+AD120(min)+MV和MV5(min)+AD180(min)+MV两种组合干燥方法,所得干燥扇贝柱的10min复水率和20min复水率分别达到42.19%、89.85%和83.2%、106.5%,收缩率减小到49.43%和53.71%,干燥扇贝柱具有良好的感官品质(色泽嫩黄、表面无缝隙、形状保持完好等)和适中疏密程度的组织结构,是较优的扇贝柱干燥参数组合。

Combined drying processes for vacuum-microwave and hot-air drying of scallop were studied and compared with single-stage vacuum-microwave (MV) drying as well as single-stage hot-air drying (AD) on the basis of drying time, shrinkage rate, rehydration rate, durability and sensory qualities. The results show that the combinations of vacuum-microwave + hot air + vacuum-microwave can reduce by 50% of the drying time as compared with those by single-stage hot air drying, and the dried scallop has lower shrinkage rate and higher rehydration rate than single-stage vacuum-microwave drying, higher durability than single-stage hot air dried scallop. When the power of microwave, the vacuum pressure and the temperature of hot air were controlled at 3 W/g, 0.090 MPa and 70°C, the rehydration rates after10 minutes and 20 minutes of the scallop dried by the combinations of MV5 (min) + AD120 (min) + MV and MV5 (min) + AD180 (min) + MV were 42.19%, 89.85% and 83.20%, 106.50%, respectively. The shrinkage rates of the dried scallop under the two combined drying processes were 49.43% and 53.71%, respectively. Furthermore, the dried scallop under the two combined processes had better sensory qualities such as better color, better texture and lower distortion.