太阳能、真空和冷冻干燥生产工艺对罗非鱼片的物理化学特性的影响研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 400-402.

太阳能、真空和冷冻干燥生产工艺对罗非鱼片的物理化学特性的影响研究

叶盛权, 章超桦, 吴晖

广东海洋大学食品科技学院；华南理工大学轻工与食品学院

出版日期:2006-10-15 发布日期:2011-11-16

Effects of Physico-chemical Characteristics of Dried Tilapia Fillet Produced by Methods of Solar, Vacuum, and Freeze Drying

Ye-Sheng-Quan, Zhang-Chao-Hua, Wu-Hui

1.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524005, China; 2.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 通过太阳能、真空和冷冻干燥等方法生产的罗非鱼片,分析了样本的密度、多孔性以及毛孔大小分布,新鲜罗非鱼片的密度是1127kg/m3,而分别通过太阳能、真空和冷冻干燥等方法生产罗非鱼片的密度,依次是986、735和343kg/m3,冷冻干燥样本的多孔性比太阳能和真空干燥样本的高出很多。研究了罗非鱼片的过氧化值和颜色。

关键词: 干燥方法, 罗非鱼片, 物理化学特性

Abstract: In this paper the characteristics of pores in dried tilapia fillet processed by solar, vacuum and freeze drying were measured by mercury porosimetry. Apparent, substance and true densities, porosity and pore size distributions of dried samples were measured to study the pores formed during the drying processes. The apparent density of fresh fillet flesh was 1127kg/m3, while the densities of dried tilapia fillet by solar, vacuum and freeze drying were 986, 735 and 343kg/m3, respectively. Porosity of freeze dried sample was much higher than those the solar dried and vacuum dried samples. Peroxide value and color of dried tilapia fillet meat were also measured.

Key words: , drying methods； tilapia fillet； physico-chemical characteristics；

叶盛权, 章超桦, 吴晖. 太阳能、真空和冷冻干燥生产工艺对罗非鱼片的物理化学特性的影响研究[J]. 食品科学, 2006, 27(10): 400-402.

Ye-Sheng-Quan, Zhang-Chao-Hua, Wu-Hui. Effects of Physico-chemical Characteristics of Dried Tilapia Fillet Produced by Methods of Solar, Vacuum, and Freeze Drying[J]. FOOD SCIENCE, 2006, 27(10): 400-402.

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