渗透条件对罗非鱼肉渗透―真空微波干燥影响.docVIP

渗透条件对罗非鱼肉渗透―真空微波干燥影响 　　摘 要：为获得罗非鱼片渗透-真空微波干燥前最佳的渗透条件，研究渗透液组成、渗透时间、渗透温度和切片大小对鱼片渗透-真空微波干燥后的含水率、水分活度及品质（收缩率、复水率、色差）的影响。结果表明：鱼片在糖浓度较高的渗透液中，渗透脱水效果较好，但品质不理想；在2 h内鱼片含水率随渗透时间的延长而减少，2 h后渗透效果不明显；渗透温度升高脱水效率增加，但温度过高会破坏组织结构，不利于渗透的进行；切片越大，干燥后含水率越高但品质较差。结论：罗非鱼片渗透-真空微波干燥渗透最佳条件是渗透液组成为20%食盐+10%白砂糖，渗透时间2 h，渗透温度30 ℃，切片大小为500 mm?。 　　关键词：罗非鱼；渗透；渗透脱水；含水率；渗透-真空微波 　　Effects of Osmotic Conditions on the Osmosis-Vacuum Microwave Drying of Tilapia Meat 　　LIU Bing1， DUAN Zhenhua1，2，*， YU Qun1， LIU Yan1， HU Bingyang1 　　（1. College of Food Science and Technology， Hainan University， Haikou 570228， China； 　　2. Institue of Food Research， Hezhou University， Hezhou 542899， China） 　　Abstract： In order to obtain the optimum conditions for osmotic pretreatment before microwave drying of tilapia fillets， the effects of osmotic solution composition， osmosis time， temperature and slice size on the water content， water activity and qualities （shrinkage rate， rehydration rate and chromatic aberration） of dried tilapia fillets were studied. The results showed that higher osmotic dehydration efficiency for fish fillets was obtained with higher concentrations of sugar solutions， but under this condition dried product quality was unsatisfactory. The water content of tilapia fillets decreased with increasing osmosis time up to 2 h； however， no significant improvement in osmosis efficiency was observed when osmosis was prolonged beyond 2 h. Moreover， osmosis at elevated temperature led to improved dehydration efficiency but was hampered due to the destruction of the texture and microstructure of fillets at excessively high temperatures. Larger fillets had higher water content but poorer quality after being dried. The optimum conditions for osmotic dehydration before vacuum microwave drying of tilapia fillets were determined as osmosis of 500 mm? slices at 30 ℃ for 2 h in aqueous solution of 20% salt and 10% white granulated sugar. 　　Key words： tilapia； osmosis； osmosis dehydration； water content； osmosis-va