| 仿刺参微波真空干燥工艺的研究 |
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| 引用本文： | 张国琛,母刚,王隽冬,张倩.仿刺参微波真空干燥工艺的研究[J].大连水产学院学报,2012,27(2):186-189. |
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| 作者姓名： | 张国琛 母刚 王隽冬 张倩 |
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| 作者单位： | 大连海洋大学 机械与动力工程学院,辽宁大连,116023 |
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| 基金项目： | 辽宁省海洋渔业厅科研项目 |
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| 摘 要： | 采用微波真空方法干燥仿刺参,研究了不同微波功率密度（1.0、1.5、2.0、2.5、3.0 W/g）、真空度（0.087、0.090、0.093 MPa）和预煮水盐度（80、160、240 g/L）对仿刺参Apostichopus japonicus的干燥速度、产品的物理性质及感官特性的影响。结果表明：微波功率密度对仿刺参的干燥速度和干品品质影响明显,在该微波功率密度下,功率密度平均每增加0.5 W/g,干燥时间缩短22.5 min;真空度和预煮水盐度对仿刺参的干燥速度有一定影响,预煮水盐度对仿刺参干品的外观影响较大。试验表明,用微波真空干燥海参的最佳工艺参数为：微波功率密度2 W/g、真空度0.090 MPa、预煮水盐度80 g/L。在此工艺下干燥的海参色泽和形状保持完好,收缩率较低（32.20%）,复水率较高（266.32%）,且干燥时间仅为110 min。
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| 关 键 词： | 微波真空干燥 仿刺参 干燥速度 干制品品质 |
Microwave vacuum drying process of sea cucumber |
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| ZHANG Guo-chen
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MU Gang
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WANG Juan-dong
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ZHANG Qian.Microwave vacuum drying process of sea cucumber[J].Journal of Dalian Fisheries University,2012,27(2):186-189. |
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| Authors: | ZHANG Guo-chen MU Gang WANG Juan-dong ZHANG Qian |
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| Institution: | (College of Mechanical and Power Engineering,Dalian Ocean University,Dalian 116023,China) |
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| Abstract: | The effect of microwave power density（1.0,1.5,2.0,2.5,and 3.0 W/g）,degree of vacuum（0.087,0.090,0.093 MPa） and initial salinity of cooking water（80,160,240 g/L） on drying rate,physical properties and sensory characteristics of products was studied in sea cucumber Apostichopus japonicus by a method of microwave-vacuum drying.The results showed that microwave power density had significant effect on drying rate and quality of dry product,the drying time being reduced by 22.5 minutes if there was an increasement of 0.5 W/g in microwave power density.The degree of vacuum and initial salinity of cooking water also showed an effect on drying rate,and the initial salinity had a significant impact on product＇s appearance.The optimal drying of sea cucumber was observed at microwave power density of 2 W/g,degree of vacuum of 0.090 MPa,and initial salinity of 80 g/L of cooking water.Under the above-mentioned optimal conditions,the colour and shape of dried sea cucumber was found to be quite well,with low shrinkage rate（32.20%）,high rehydration rate（266.32%）,and only 110 minute drying time. |
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| Keywords: | microwave vacuum drying Apostichopus japonicus drying rate product quality |
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