海参冻干-微波联合干燥技术研究

由于海参离开海水后很快会发生自溶,所以海参一般都是脱水后在市场上流通。传统的海参干制方法耗时太长,而且品质较差;真空冷冻干燥方法可以获得品质优良的海参干制品,但能耗太大。为了缩短冷冻干燥的干燥时间,同时保证海参的干燥质量,将海参真空冷冻干燥至一定含水率,再进行真空微波干燥,并与其他典型干燥方法进行了比较,发现微波-冻干联合干燥方法能有效缩短冻干时间,其产品和常规冻干产品无明显差异。

Study on Freeze Drying-microwave Hybrid Drying Technology of Sea Cucumbers

As sea cucumber autolyzes readily it must be dehydrated for preservation.Traditional drying methods for sea cucumber need very long time,and have adverse affects on product quality.To develop a high efficient drying technique of sea cucumber,the effects of different drying methods on the drying procedure and product quality were investigated.FD could lead to the best quality but cost the longest time,and AD product quality was too poor.VMD was introduced to combine with FD to get acceptable quality and redu...