摘要
对梅鱼(Collichthys niveatus)进行热风薄层干燥试验。通过对热风干燥的水分比与干燥时间的关系分析,建立相应的热风干燥数学模型。比较5种模型,得出Page模型最为适合。通过对热风干燥过程中过氧化值(POV)、硫代巴比妥酸(TBARS)值、酸价(AV)的测定,研究不同风速和温度对梅鱼脂肪氧化的影响。试验结果表明:温度和风速对脂肪氧化都有一定影响。高温加速脂肪氧化,较大的风速在一定程度上抑制脂肪氧化。经综合比较,在热风干燥工艺模型中,选择POV作为脂肪氧化初期指标最为理想。
Thin layer hot-air drying of Collichthys niveatus was investigated. The relationship of moisture ratio and drying time was analyzed. Meanwhile, the corresponding models were proposed in this paper. The simulation of drying curves with 5 models showed that the Page model was the most suitable one. In addition, the lipid oxidation rule of Collichthys niveatus during different hot-air drying processing was studied by determining acid value, TBARS value and peroxide value. The resuhs showed that temperature and wind speed had influence on the lipid oxidation. Higher temper- ature would accelerate lipid oxidation. Higher wind speed could inhibit lipid oxidation at a certain extent. According to the results, determination of peroxide value as index was better than acid value and TBARS value during different hot- air drying processing.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第9期39-47,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省水产加工产业创新团队(2011R09031-18)
浙江省重大科技专项重大农业项目(2009C02002)
关键词
热风干燥
数学模型
酸价
硫代巴比妥酸
过氧化值
hot-air drying
mathematical model
acid value
TBARS value
peroxide value
