半干鸭肉粒热风与微波联合干燥工艺研究

Research on combined process of hot air combined with microwave for half dried duck particle treatment

以单纯热风和单纯微波干燥为对照,以半干鸭肉粒的色值、质构及脂肪氧化程度为评价指标,对热风-微波联合干燥工艺进行正交试验优化。结果表明:最佳热风-微波联合干燥工艺为前期采用60℃热风,至转换点含水量为65%,后期采用5W/g微波干燥。在该条件下,干燥时间比单纯热风干燥缩短75%～89%,脂肪氧化程度减小57%～87%,样品硬度与热风干燥样品接近。联合干燥样品品质也优于单纯微波干燥样品。

The combined hot-air-microwave drying conditions were op- timized by orthogonal experiments, taking the single hot-air drying and microwave drying as the contrasts. The color value, texture and lipid oxidation degree of half-dried duck particles were taken as the e- valuation indexes. The results showed that the optimal drying process involved hot air drying at 60 ℃ until water content to 65% at the transition point and subsequent microwave drying at 5 W/g. Un- der these conditions, the drying time was shortened by 75%-89% than that required for only hot air drying. And the lipid oxidation de- gree was decreased by 57%-87%. Moreover, the hardness of hot air-microwave drying sample was approached to hot air drying sam- pie. The quality of hot air-microwave drying sample was also better than microwave sample.