脱盐海参气体射流冲击干燥特性及复水品质

为探索干燥条件对脱盐海参气体射流冲击干燥(air impingement drying,AID)特性的影响，提高海参干制品品质、缩短干燥时间，该文探讨AID温度(50、60、70℃)和气流速度(4、6、8 m/s)对脱盐海参干燥特性、有效水分扩散系数(D_eff)、活化能(Ea)、干制品复水比和氨基酸含量的影响，用6种常见的干燥模型对干燥曲线进行拟合，并以热风干燥(hot air drying,HAD)为对比。结果表明，风速为6 m/s时，AID不同干燥温度下脱盐海参的干燥时间比HAD60℃的干燥时间缩短6.67%～33.33%。温度为60℃时，风速对脱盐海参干燥时间影响不显著。不同干燥条件下，复水比无显著性差异。AID海参的氨基酸含量(45.91～47.54 g/100 g)随着温度的升高而升高。相同条件下，AID海参的氨基酸含量比HAD海参增加4.46%。AID脱盐海参的D_eff最高为2.134×10-9，所需的活化能为16.38 kJ/mol。比较模型预测指标发现，Page模型具有较高的拟合度(R2>0.99)，模型预测值和试验值误...

Effect of Air Impingement Drying on Drying Characteristics and Rehydration Quality of Desalted Sea Cucumber

The aim of this study was to explore the effects of different drying conditions on the characteristics of desalinated sea cucumbers undergoing air impingement drying（AID）and to improve the quality and shorten the drying time of dried sea cucumber products.In this study，the effects of AID temperatures（50，60，70 ℃）and wind speeds（4，6，8 m/s）on the drying characteristics，effective moisture diffusion coefficient（Deff），drying activation energy，puff up index and amino acid contents of desalted sea cucumbers were investigated.Six commonly used drying models were employed to fit the drying curves，and hot air drying（HAD）was used as a control.The results showed that at the wind speed of 6 m/s，the drying time of desalted sea cucumber under different drying temperatures of AID was reduced by 6.67%-33.33% compared with HAD at 60 ℃.The wind speed had no significant effect on the drying time of desalted sea cucumbers at 60 ℃.There was no significant difference in rehydration ratio under different drying conditions.The amino acid content（45.91-47.54）g/100 g of AID sea cucumbers increased with the increase of temperature.Under the same conditions，the amino acid content of AID sea cucumbers increased by 4.46% compared with HAD sea cucumbers.The highest Deff of AID sea cucumber was 2.134×10-9 and the activation energy was 16.38 kJ/mol.Comparing the model evaluation indexes，Page model had a higher fitting degree（R2>0.99），with a prediction error of only 2.01%，which could accurately predict the water change pattern of desalted sea cucumber during AID process.This study may provide a theoretical basis for predicting and controlling AID process of sea cucumber.