【作者】 段振华； 尚军； 徐松； 王锡彬； 易美华；

【Author】 Duan Zhen-hua~(1,2) Shang Jun~1 Xu Song~1 WangXin-bin~1 Yi Mei-hua~1 1.Ocean College,Hainan University,Haikou 570228,China; 2.Key Laboratory of Tropical Biological Resources,Ministry of Education,Haikou 5 70228,China,

【机构】 海南大学海洋学院；

【摘要】 研究了罗非鱼鱼片在40℃、50℃和60℃等不同热风温度下的干燥速度变化和热风干燥对鱼片的主要成分含量的影响。结果表明,当鱼片厚度一定时,温度越高干燥速度越快, 同样厚度的鱼片在较高温度下的干燥时间要比较低温度下的干燥时间至少缩短9小时；当温度一定时,鱼片的干燥速度明显受其厚度的影响,鱼片越薄,干燥越快,而且鱼片厚度对干燥速度的影响超过了温度。对于厚度一定的鱼片,在温度恒定时,鱼片中的粗蛋白质含量随着干燥时间的延长而下降。更多还原

【Abstract】 The Characteristics of hot-air drying of fresh fish slices from tilapia during drying at different temperatures(40℃-60℃)were investigated.At the same time,the contents of its main components were determined in this paper.Results showed that an increase in temperature resulted in an increase in drying rate.The total time of drying of fish slices needed to reach equilibrium moisture state on higher temperature was at least 9 hours less than on lower temperatures.It was also found that the drying rate changed significantly due to different thickness of fish slices.更多还原