脊腹褐虾低温热泵联合干燥技术优化及质量分析

Low-Temperature Heat-Pump Combined Dehydration for Crangon affinis and the Quality Assessment

为了提高海捕脊腹褐虾干制品的质量,采用低温热泵联合干燥技术,对脊腹褐虾干制品的色差值、复水比、细菌总数、T-VBN值以及能耗值等指标进行分析测定。结果表明:低温热泵联合干燥技术较传统单一干燥技术在干燥效果、干燥能耗以及投入设备成本等方面更具有优势。进一步对影响低温热泵干燥技术的因素主要包括填物料量、循环风速、干燥室温度和相对湿度等进行优化。研究结果表明:脊腹褐虾在干燥室相对湿度控制35%、干燥室温度为45℃、装填物料量为8 kg、循环风速为2.5 m/s时候干燥效果最佳,且节能效果明显,能耗降低达到35.2%。该成果的成功开发对降低水产品干燥过程中的耗能问题具有促进作用。

We developed a technology of low-temperature heat-pump combined dehydration for Crangon affinis process, for which indices of color difference, rehydration ratio, total number of bacteria, T-VBN（total volatile basic nitrogen） value, and energy cost were assessed. Results showed that the technology effectively re-duced the energy consumption and equipment costs, and easily to be applied. In our experiment, the optimal conditions included： individual fish weight about 500 g, room temperature 55 °C, aeration speed 2.5 m/s, bulk weight 8 kg, and relative humidity in drying chamber 35%, under which electric cost was reduced by 32.4%.This achievement could improve the seafood process and preservation.