南极磷虾变温热风干燥工艺研究

Hot-air Drying of Antarctic Krill Under Variable Temperature Process

为探索一种南极磷虾变温热风干燥工艺,以干燥时间、蛋白质、脂肪、虾青素含量为指标,研究第一段干燥温度、第二段干燥温度、水分含量节点对南极磷虾干燥效果的影响,采用多指标综合评分法评价干燥效果,在单因素实验基础上,采用正交试验优化南极磷虾干燥工艺条件。结果表明,南极磷虾变温热风干燥最佳工艺条件为第一段干燥温度55℃,第二阶段干燥温度85℃,水分含量节点50%。此优化工艺条件下得到的干制南极磷虾蛋白质、脂肪、虾青素含量和干燥时间分别为69.24%、19.79%、232.72μg/g、300 min,干燥效果综合评分为99.05。

In order to explore a kind of hot-air drying of Antarctic krill under variable temperature process,the drying time,protein,fat and astaxanthin content were taken as indicators,the effects of first phase of the drying temperature,second phase of the drying temperature and moisture content point on the drying effect of Antarctic krill were studied,the drying effect was evaluated by multi-index comprehensive scoring method,the drying technology of dried Antarctic krill was optimized by orthogonal optimization test based on single factor experiments.The results showed that the optimum hot-air drying of Antarctic krill under variable temperature process were first phase of the drying temperature 55℃,second phase of the drying temperature 85℃,moisture content point 50%.The dried Antarctic krill obtained by this optimized process were the content of protein,fat,astaxanthin and drying time 69.24%,19.79%,232.72μg/g,300 min,respectively,and the comprehensive score of drying effect was 99.05.