干燥过程对海参内脏功能成分含量的影响

Different Drying Process on the Effective Components of Sea Cucumber Viscera

干燥过程是海产品加工中的一个关键环节,以含水量、海参总皂苷和海参黏多糖作为检测指标,比较鼓风干燥技术和真空干燥技术对海参功能成分的影响。鼓风干燥技术获得的产品中活性成分的含量略低于真空干燥技术样品,但是干燥时间短,能耗低。鼓风干燥技术烘干效果优良、成本低廉,可以适应大规模生产应用的需要。

Drying is a basic link ih seafood processing and this study would be a effective reference for sea cucumber viscera processing industry. The moisture, total saponin and polysaccharide contents in Stichopus japonicus viscera were investigated after forced air drying and vacuum drying. The forced air drying method led to a short drying time and eeonomic energy consump- tion, although the effective components obtained using it is slightly lower than using the vacuum drying method. Excellent drying effects and low cost in forced air drying made it can be adapted to the requirements of large-scale production applications.