| 深海鲣鱼(Katsuwonus pelamis)低温热泵联合干燥技术优化及品质分析 |
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| 引用本文： | 王欢,白冬,谢超,林琳,黄菊,梁佳,王婷.深海鲣鱼(Katsuwonus pelamis)低温热泵联合干燥技术优化及品质分析[J].海洋与湖沼,2016,47(1):115-121. |
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| 作者姓名： | 王欢 白冬 谢超 林琳 黄菊 梁佳 王婷 |
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| 作者单位： | 浙江海洋学院食品与医药学院,浙江海洋学院食品与医药学院,浙江海洋学院食品与医药学院,浙江海洋学院食品与医药学院,浙江海洋学院食品与医药学院 |
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| 基金项目： | 浙江省自然科学基金项目,LY13C00005号;舟山市科技计划项目,2014C41002号,2014C41010号;浙江海洋学院科研启动资助项目,21135012614号,21135013115号。 |
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| 摘 要： | 为了提高深海鲣鱼(Katsuwonus pelamis)干制品的质量,采用低温热泵联合干燥技术,对深海鲣鱼干制品的色差值、复水比、细菌总数、T-VBN值以及能耗值等指标进行分析测定。实验结果表明,低温热泵联合干燥技术较传统单一干燥技术在干燥效果、干燥能耗以及投入设备成本等方面更具有优势。进一步对影响低温热泵干燥技术的因素主要包括填物料量、循环风速、干燥室温度和相对湿度等进行优化。研究结果表明:深海鲣鱼(500g左右)在干燥室相对湿度控制35%、干燥室温度为45°C、装填物料量为8kg、循环风速为2.5m/s时候干燥效果最佳,并且节能效果明显,能耗降低达到35.2%。该成果的成功开发对降低水产品干燥过程中的耗能问题具有促进作用。
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| 关 键 词： | 深海鲣鱼 低温热泵技术 联合干燥 品质分析 |
| 收稿时间： | 2/5/2015 12:00:00 AM |
| 修稿时间： | 1/4/2016 12:00:00 AM |
LOW-TEMPERATURE HEAT-PUMP COMBINED DEHYDRATION FOR SKIPJACK TUNA KATSUWONUS PELAMIS AND THE QUALITY ASSESSMENT |
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| WANG Huan,BAI Dong,XIE Chao,LIN Lin,HUANG Ju,LIANG Jia and WANG Ting.LOW-TEMPERATURE HEAT-PUMP COMBINED DEHYDRATION FOR SKIPJACK TUNA KATSUWONUS PELAMIS AND THE QUALITY ASSESSMENT[J].Oceanologia Et Limnologia Sinica,2016,47(1):115-121. |
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| Authors: | WANG Huan BAI Dong XIE Chao LIN Lin HUANG Ju LIANG Jia and WANG Ting |
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| Institution: | Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University |
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| Abstract: | |
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| Keywords: | Katsuwonus pelamis heat pump combined drying quality analysis |
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