热风风速和相对湿度对扇贝柱干燥特性及品质的影响

本试验以海湾扇贝柱为原材料，进行薄层干燥试验，研究恒定风温下不同热风风速、相对湿度对产品干燥特性和品质的影响。测定干燥过程中水分含量和水分活度（Aw）的变化，并对所得产品的收缩率、复水率、色泽、质构等品质特性进行了比较分析。结果表明, 整个干燥过程均处于降速干燥阶段，起始阶段干燥速率下降最快，随着干燥时间的延长，干燥速率逐渐平缓。提高风速、降低热风相对湿度都可以显著缩短干燥时间，水分活度（Aw）下降速也越快。不同热风风速和相对湿度对干贝的质构特性、收缩率和复水率也有显著影响，但是对干贝色泽影响并不显著。综合考量干燥速率和干制品品质，选择热风风速为0.8~1.2 m/s、热风相对湿度在8%左右为较适宜的海湾扇贝柱热风干燥条件。

Effects of Different Hot-air Drying Parameters on Drying Characteristics and Quality of Scallops

In order to observe the thin layer hot-air drying character of scallops, the influences of the different air flow velocities and different relative humidities on the drying process of thin layer hot-air drying of the scallops under constant temperature condition were studied. The results showed that the whole drying procedure of scallops was slowly. Increasing the air flow velocity or decreasing the relative humidity resulted in a significant decrease of drying time and water activity (Aw). Different air flow velocities and different relative humidities had obvious influence on the textural properties, shrinkage ratio and rehydration rate, but had no significant effect on the scallops color. The optimal parameters were air flow velocity 0.8~1.2 m/s and relative humidity 8%.