不同干燥工艺对南美白对虾仁品质的影响

以南美白对虾仁为实验原料，研究了热风干燥、微波干燥、热风联合微波喷动干燥和真空冷冻干燥对南美白对虾的影响，并且以干燥速率、复水率、色泽变化、质构以及脂肪氧化等指标进行比较。研究结果表明：真空冷冻干燥得到产品的品质最好，但是干燥时间是热风干燥的2.25倍，是微波干燥和热风联合微波干燥的9倍和10.3倍；热风联合干燥能够克服单一微波干燥的不均匀性，且干燥后样品的品质最接近于真空冷冻干燥，因此热风联合微波喷动干燥是一种具有发展前景的干燥方法。
This paper took white shrimp granules as the text materials. Effects of different drying methods，hot air drying，microwave drying，microwave spouted drying，vacuum freeze-drying，on texture properties，rehydration ratio，color of dried white shrimps were researched. The results show that vacuum freeze drying to obtain the product quality is the best，but the drying time is hot air drying of 2.25 times，microwave drying and hot air drying and microwave drying of 9 times and 10.3 times；hot air drying can overcome the single microwave drying，and drying the sample quality is the most close to the vacuum freeze drying，so microwave spouted drying is a kind of development prospects