【摘要】 为了研究水产食品原料在不同的渗透处理条件下的水分传递规律,本实验选择了罗非鱼片为研究对象,采用食盐溶液作为渗透液,在改变渗透液浓度、固液比和鱼片厚度的条件下,研究了罗非鱼片的水分迁移变化特性。结果表明,鱼片在10%浓度的盐水溶液中表现为吸水增重,在20%以上的盐水中才会出现渗透脱水现象;在渗透液浓度和鱼片厚度不变的条件下,鱼片的脱水率随着固液比的增大而升高;同时厚度对鱼片脱水率的影响与渗透时间有关,渗透时间的延长会降低较薄鱼片的脱水率。更多还原

【Abstract】 The characteristics of moisture transfer in osmotic treatment of tilapia fillets were investigated in this study. The changes of weight were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sodium chloride concentration (10%～30%), ratio of solid to liquid (1:5～1:15) and fillet thickness (3～10 mm) as the independent treatment factors. Results were as follows: First, the weights of fillets increased when fresh tilapia fillets were soaked in 10% sodium chloride (NaCl) solution. The osmotic dehydration of fillets occurred in 20% NaCl solution or more. Second, if the osmotic solution concentration and fillet thickness were set, the dehydration rate (DH) of fillets was found to increase with increase of ratio of solid to liquid, which means ratio of fillet weight to solution. Finally, effects of fillet thickness on DH were found to be related to osmotic time. The DH of thinner fillets could be reduced when treatment time was prolonged.更多还原