水分与微颗粒坛紫菜生产工艺的研究

Study on the Relation of Moisture Content and Production Technology of Microparticle in Porphyra haitanensis

生产微颗粒坛紫菜的物料随着粗粉碎、细粉碎、超微粉碎的加工进程,粒径逐渐缩小,水分含量降低.紫菜经过粗粉碎后,含水量为7.26%～7.90%,粒径为3～15mm,平均7.40mm;细粉碎后的含水量为3.99%±0.26%,粒径为61～245μm,主要为100～125μm,平均为108.4μm;超微粉碎后的含水量为3.42%,粒径为0.020～20μm,平均4.57μm.物料的水分含量与加工的效率呈负相关,物料预脱水,能提高生产效率;单位重量的微颗粒、超微颗粒紫菜的体积比初级物料缩小3～8倍,能减轻仓储与运输成本.

Micro-particle processing is a new technology in Porphyra haitanensis production. The processing steps include rough smash, fine smash and super micro-particle treatment. The percent of moisture content of such particles after rough smashing is found to be 7.26%-7.90%, with the size ranging between 3-15 mm, and the average size being 7.40 mm. The tolerance of moisture content of micro-particle is identified as being 3199 ± 0.26%, with the size in the range of 61-245μm, most of which are within 100 μm-125μm, and the average size being 108.4 μm. The percent of moisture content of the supermicro-particles turns out to be 3.42%, with the size between 0.020 μm-20μm, the average size of 4.57 μm. As for the moisture content in raw materials, it is in reciprocal relation with the processing strength, that is, as the processing advances, the moisture content and the particles size decrease. Also found is that pre-dehydration of raw materials can improve processing efficiency. The volume per unit weight of micro-particle and supermicro particle is reduced to 1/3-1/8 that of primary raw materials, meaning cost-reduction and capacity-saving in warehousing and transport.