盐渍对鲍鱼微波真空干燥过程和品质的影响

盐渍是鲍鱼微波真空干燥过程前处理的关键因素. 以不同浓度盐溶液-0, 5%, 7 5%, 10%, 15%和饱和盐溶液-盐渍鲍鱼，在微波功率2 000 W、真空度-80 kPa条件下进行微波真空干燥. 以其微波真空干燥特性、干燥后色泽、复水性及复水后质构特性为指标，考察盐渍对鲍鱼干燥过程和品质的影响. 结果表明：蒸馏水浸泡和盐浓度大于15%的盐溶液盐渍都不利于鲍鱼微波真空干燥的进行和干制后的品质. 当食盐浓度为7 5%~10%时，鲍鱼的微波真空干燥速率明显加快，复水率和复水比均较好，复水后呈现较佳咀嚼性，且色泽为均匀的淡黄色. 综合考虑，经过7 5%盐溶液浸渍24 h后，沸水煮2 min的鲍鱼进行微波真空干燥效果较佳.

Effects of Pretreatment on Microwave-Vacuum Drying Process and Product Quality of Abalone

Pickling was the key factor during the microwave-vacuum drying process of abalone. This study discussed the effects of different concentrations of salt solution -0, 5%, 7 5%, 10%, 15%, and saturated salt solution- on abalone during the drying process by analyzing the drying curves, color, rehydration, and texture. The drying parameters were microwave power 2 000 W and vacuum degree -80 kPa. The results showed that salt solution was not conducive to the microwave-vacuum drying process and the quality of abalone when abalone was soaked both in distilled water and the salt concentration over 15%. When the salt concentration was 7 5%-10%, the drying rate significantly accelerated and the rehydration rate and rehydration ratio reached the maximum value. Meanwhile, better chewiness was obtained after rehydration and the color was uniform pale yellow. Considering the drying efficiency and products quality, a good pretreatment of abalone was 7 5% salt solution for immersion and boiling time 2 min