热风干燥参数对扇贝柱干燥速度及品质的影响

The impact of hot-air drying parameters on drying rate and quality of scallops

对扇贝柱进行了热风干燥试验,并与传统的自然干燥方法作了对比。结果表明,热风温度对扇贝柱的干燥速度及干贝品质的影响最为显著,风速和相对湿度也有明显影响。当热风温度≤55℃、风速为0 7～1 2m/s、相对湿度在8%左右时,会得到较好的干贝品质,干燥速度也较快。在上述干燥参数下得到的干贝与自然干燥的干贝相比,具有色泽好、收缩率小和复水率高的特点,但干贝的坚实度略差。

Scallops dried in hot air were tested and compared with those dried naturally. The results show that air temperature has the most significant impact on the drying rate and quality of the product while the air velocity and the relative humidity( RH ) in the drying chest also has significant impact. Higher drying rate and better quality could be achieved if the air temperature ≤55℃, the air velocity was kept within 0.7-1.2 m/s and the RH was about 8%. Except for lower hardness, the hot-air dried scallops showed better appearance, lower shrinkage and higher rehydration in comparing with naturally dried product.