微波真空干燥扇贝柱的物理和感观特性研究

Physical and sensory properties of vacuum microwave dried scallop

微波真空干燥是一项新兴食品干燥技术。进行了扇贝柱的微波真空干燥试验,研究了微波真空干燥参数对扇贝柱物理和感观特性的影响规律,并与传统的自然干燥和热风干燥进行了对比分析。结果表明,不同微波功率和真空度组合对扇贝柱的物理和感观特性有明显影响,在微波功率和真空度为3W/g和0.090MPa时,干燥扇贝柱具有良好的色泽及表面质量,仅需30min即可达到20%湿基含水率,收缩率和复水率与自然干燥扇贝柱相近;减小微波功率和降低真空度至2W/g和0.074MPa时,干燥扇贝柱的收缩率会增加、色泽和表面质量会变差。试验结果还表明,各种参数组合条件下的微波真空干燥扇贝柱,其干燥速度和抗破碎能力均明显优于自然干燥及热风干燥。利用微波真空干燥扇贝柱,对提高干燥速度和改善产品品质具有明显优势。

Vacuum microwave(VM) drying is a newly developed method in food processing. Vacuum microwave drying of scallop was investigated on the basis of physical and sensory properties, and compared with those of sun dried and air dried products as well. The qualities of VM dried scallop were affected by the vacuum pressure and microwave power. The scallop dried by VM at 3 W/g and 0.090 MPa had much better color and appearance than either of the other methods, and the shrinkage and rehydration were similar to sun dried product. It took only 30 min for the moisture content of the scallop to drop to 20%(wet basis) under this condition. Lowering microwave power and vacuum pressure to 2 W/g and 0.074 MPa, respectively, resulted in damage in color and appearance and higher shrinkage of VM dried scallop. All the scallops dried by VM had much higher dehydration rate and durability than sun dried and air dried scallops. VM drying has a promising potential in scallop dehydration on minimizing drying time and improving the quality of the scallop.