【摘要】 以红虾虾仁为研究对象,采用单一微波或热风干燥为对照,以干燥虾仁复水比、复水前后体表彩度和复水后硬度、弹性、咀嚼性为基础的综合值作为产品的工艺指标,研究微波-热风联合干燥工艺。在单因素的基础上选取微波功率、热风干燥温度和转换点含水率为自变量,以综合值为响应值,确定最佳干燥工艺条件:采用250 W微波干燥,至转换点含水率为50%,再采用70℃热风干燥。在此条件下,红虾虾仁干燥产品的综合值为45.32,比任何一组的红虾虾仁干燥产品的综合值都要高,说明通过正交优化后得到的工艺参数具有实践指导意义。通过电子显微镜观察虾仁干燥产品的内部结构,再次说明联合干燥优于单一的干燥方式。更多还原

【Abstract】 The research object in this paper was based on the peeled prawns of Solenocera melantho, a single microwave or hot air drying for comparison, and the optimization of microwave-hot air drying process by orthogonal were studied. The integrated value was regarded as process indicators, which was obtained based on rehydration ratio, surface saturation determined before the rehydration, besides surface saturation, hardness, elasticity and chewiness determined after the rehydration. The changes of product quality of red shrimp which had treatment by different microwave power, hot air temperature and conversion point moisture content were compared with single factor experiment product. The results showed that optimum combination drying conditions were as follows: microwave power of 250 W, hot air temperature of 70 ℃, moisture content of conversion point of 50%. Under these conditions, the integrated value of peeled prawn products was 45.32 points, more than any set of product. These results indicated that the technological parameters obtained in our study could be used as practical guidance in peeled prawn production. Then through the electronic microscope of drying peeled prawns, the internal structure proved again that combined drying was superior to the single drying.更多还原