高压电场与真空冷冻联合干燥海参方法及其效用分析

High Voltage Electric Field and Vacuum Freeze Drying Technology of Sea Cucumber

为了提高海参的干燥质量,利用高压电场和真空冷冻对海参进行了2种不同时段的联合干燥试验,即海参分别先进行3 h和5 h的高压电场干燥,然后再进行真空冷冻干燥,并与单纯高压电场及单纯真空冷冻干燥就干燥时间、电能消耗以及干燥后产品的质构、复水率、收缩率、蛋白质和酸性粘多糖含量等品质指标进行了比较。研究结果表明,较之单纯真空冷冻干燥,两种联合干燥用时更少,能耗更低,3 h和5 h联合干燥分别节能19.5%和32.6%。与单纯高压电场干燥相比,联合干燥的海参质量得到了显著提高,所干燥的海参收缩率和硬度更小,复水率和蛋白质含量更高,感官品质更好。

In order to improve the qualities of dried sea cucumbers, we tested two different drying processes that adopted both high-voltage electric field and vacuum freezing, namely, we dried the sea cucumber samples in a high voltage electric field for 3 h and 5 h, respectively, before drying them in the vacuum freezing condition. The drying effects of the two processes were compared with those of using only the high-voltage electric field drying or only the vacuum freeze drying, from aspects of the drying time, the energy consumption, the shrinkage rate, and the products＇ rehydration rate, texture, protein content, and acid mucopolysaccharide contents. The results show that the two combined processes take less time and less energy than the single-stage drying process. The 3-hour and 5-hour treatment in electric field can save the electric energy required for vacuum freeze drying by up to 19.5% and 32.6%, respectively. Compared with the drying treatment with only high-voltage electric field, the combined processes improve the product quality, namely, the dried sea cucumb- ers with less shrinkage and hardness, higher rehydration capability, and more protein, can be produced.