摘要
采用微波真空干燥方法对波纹巴非蛤肉进行干制,探究微波真空干燥的最佳工艺条件。结果表明:微波真空干燥的最佳工艺条件为微波功率2.66 kW,真空度0.08 MPa,预煮盐水质量分数8%,达到干燥终点5 min左右;与热风干燥相比,微波真空干燥贝肉的物理及感官特性优于热风干燥的贝肉,而且干燥速度快、时间短。
Microwave vacuum drying was used to dry the paphia undufata cockles and conditions of the microwave vacuum drying process were studied.The results showed that the optimal process parameters were microwave power 2.66 kW,vacuum 0.08 MPa,pre-cooked salt concentration 8%,and 5-min drying time.Compared with hot air drying,the physical and sensory properties of cockles by microwave vacuum drying was superior to hot-air drying＇s and drying rate of microwave vacuum drying was higher and the time needed was shorter.
出处
《广东海洋大学学报》
CAS
2010年第3期95-98,共4页
Journal of Guangdong Ocean University
关键词
波纹巴非蛤
微波真空干燥
工艺
品质
Paphia undufata
microwave-vacuum drying
process
properties
