【摘要】 对分别在(-2～0)℃和20℃两种温度下热泵干燥北极虾(整虾、去头北极虾、去壳北极虾)的物理和感官特性进行了研究。结果显示,当热泵干燥温度由(-2～0)℃增加到20℃时,干燥虾的收缩率和所需的剪切力增大。干燥温度对干燥虾的色泽影响不显著。所有热泵干燥虾均具有高的复水能力和水分保持能力(WHC)。研究结果还显示,虾的处理状态(有壳或无壳、有头或无头、解冻处理)对其物理和感官特性有着显著影响。解冻处理不利于虾色泽的保持并使之收缩增加。在所有的干燥虾样品中,在20℃下干燥的冷冻去头虾(B-2)具有最好的综合表现。与热风干燥相比,利用热泵干燥虾可获得高质量干燥产品。更多还原

【Abstract】 The peeled,headed and whole shrimps(Pandalus borealis) were dried in a heat pump dryer at(-2～0)℃ and 20℃.Physical and sensory properties of heat pump dried shrimp were evaluated.The shrinkage and shear force in cutting the dried shrimp samples increased with the drying temperature from(-2～0)℃ to 20℃.The color values of dried shrimp were not remarkably affected by the drying temperature.All the shrimp dried by heat pump at(-2～0)℃ and 20℃ had high rehydration ratio and water holding capacity(WHC).The results also show that the physical and sensory properties of dried shrimp are significantly affected by the handling conditions(with shell or shelled,with head or headed,and the thawing process) of shrimp.The thawing process increases the shrinkage and adversely influences the color of dried shrimp.The frozen headed shrimp dried at 20℃(B-2) has the best synthetic performance among all the dried shrimp samples.Comparing with hot air drying,heat pump drying is a promising drying method for high quality shrimp product drying.更多还原