【作者】 张常松； 刘书成； 邓楚津； 张良；

【Author】 ZHANG Chang-song,LIU Shu-cheng,DENG Chu-jin,ZHANG Liang (College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,Guangdong,China)

【机构】 广东海洋大学食品科技学院；

【摘要】 目的:研究不同的前处理条件对罗非鱼片超临界CO₂干燥动力学的影响。方法:以干基含水量和干燥速度为实验指标,研究加热处理、乙醇处理和盐水处理等前处理对超临界干燥动力学的影响规律。结果:在鱼片干燥之前对其进行短暂的加热处理有利于超临界CO₂干燥;在超临界CO₂干燥体系中添加适量乙醇可以显著提高干燥速率,加快干燥进程;在鱼片干燥之前对其进行盐水浸渍处理,可能并不有利于超临界CO₂干燥,但可以降低鱼片的初始水分含量,有可能缩短干燥时间。结论:超临界CO₂干燥与其他干燥方式相比,效果与真空冷冻干燥类似,优于50℃的热风干燥,可以作为一种新型的干燥技术应用于食品工业。更多还原

【Abstract】 Objective:The effect of pretreatment conditions on the supercritical carbon dioxide drying kinetics of tilapia fillets were studied.Methods:dry basis moisture content and drying rate were used as test index,pretreatment conditions include heat treatment, ethyl alcohol treatment and salt water immersion treatment.Results:The results show that Before drying,short time heat treatment to fillet was useful to the supercritical carbon dioxide drying;appropriate amount of anhydrous ethanol can greatly improve the drying rate and speed up the drying process;Besides,fish slices can be pre-dehydrated in saline,although it was no useful for supercritical carbon dioxide drying,it can reduce the initial water content of fillet and may shorten the drying time.Conclusion:it is feasible to use supercritical carbon dioxide drying as one method to dry tilapia fillets.the drying rate of supercritical carbon dioxide is similar to the vacuum freeze-drying and superior to hot air drying(50℃);The supercritical carbon dioxide drying can be used as a new type of drying technology for food industry.更多还原