范茂梅,赵悦,步营,朱文慧,李学鹏,励建荣

• 1:渤海大学食品科学与工程学院辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”

摘要(Abstract)：

为了探究鱼糜粉的干燥特性，以鲷鱼鱼糜为研究对象，分析了微波联合烘箱干燥(microwave combined oven drying, MCOD)、热风干燥(hot-air drying, HAD)、冷风干燥(cold-air drying, CAD)和红外干燥(infrared radiation drying, IRD)4种干燥方式对干燥鱼糜粉的水分比、干燥速率的影响，构建了干燥动力学模型并对干燥鱼糜粉的货架期进行了预测。结果表明，IRD的干燥速率最快、干燥时间最短，MCOD次之，CAD的干燥速率最慢、干燥时间最长；IRD、MCOD、HAD、CAD干燥鱼糜粉的有效水分扩散系数分别为1.23×10~(-9),9.14×10~(-10),8.49×10~(-10),5.52×10~(-10) m~2/s,与干燥速率一致。Page模型中HAD、CAD和IRD的干燥过程拟合效果较好，CAD的拟合度最高，具有较高的R~2值0.998 9及较低的χ~2值1.03×10~(-4)和RMSE值0.006 9。测定在3种不同温度(37,45,55℃)下贮藏的干燥鱼糜粉TVB-N值的变化，结合一级反应动力学方程可以得到3种温度下干燥鱼糜粉的货架期分别为105,20,4 d。通过一级反应动力学方程和阿伦尼乌斯(Arrhenius)方程预测鲷鱼鱼糜粉在25℃下的货架期为108 d。

关键词(KeyWords)： 鱼糜粉;干燥方法;干燥特性;Page模型;一级反应动力学方程

Abstract:

Keywords:

基金项目(Foundation): 辽宁省教育厅项目(LJKMZ20221486);; 辽宁省科技厅项目(2023-MS-297);; 渤海大学海洋研究院开放课题资助项目(BDHYYJY2024012)

作者(Author): 范茂梅,赵悦,步营,朱文慧,李学鹏,励建荣

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