【摘要】 以近江牡蛎为原料,采用Box-Behnken Design和响应面分析,研究微波-热风联合干燥对非油炸即食牡蛎产品感官品质的影响,结果表明:非油炸即食牡蛎所需要的微波-热风干燥的最优工艺参数为微波功率300 W,微波干燥时间60 s,热风干燥温度60℃,热风干燥时间60 min.在此工艺条件下,即食牡蛎产品色泽明亮,口感软硬适中,有一定嚼劲,外形饱满.更多还原

【Abstract】 With Crassostrea rivulari as materal,response surface methodology based on Box-Behnken design of experiments was used to analyze the effect of the microwave and hot-air drying on the sensory evaluation of non-fried instant oyster. The results showed that wht optimal process para meters of microwave and hot-air drying were obtained under conditiion of microwave drying power 300 W,microwave drying time 60 s,hot-air drying tempeature 60 ℃ and hot-air drying time 60 min. The color,texture and shape of non-fried instant oyster were significantly improved under the optimal process conditions.更多还原