温度模式对鲅鱼热泵干燥品质及动力学特性的影响
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摘要
为了提高鲅鱼成品品质、缩短干燥时间和降低能耗,该文对鲅鱼恒温干燥和分段式升温热泵干燥加工工艺进行研究。恒温干燥条件分别为10、20、30℃,升温干燥条件分别为10℃(3 h)~20℃(3 h)~30℃(end)、10℃(6 h)~20℃(6 h)~30℃(end)、10℃(9 h)~20℃(9 h)~30℃(end)、10℃(12 h)~20℃(12 h)~30℃(end)。试验表明:恒温干燥条件下,不同干燥温度下得到的鲅鱼成品均存在一定的不足;采用阶段升温干燥方式不仅能够显著缩短鲅鱼的干燥时间,还能提高产品品质,得到的鲅鱼成品在质构、安全性、色泽等方面均具有一定的优势。对于恒温干燥,在实验温度范围内,鲅鱼的水分有效扩散系数在2.0429×10~(-11)~4.1947×10~(-11)m2/s之间,且Deff随着温度的升高而增大,确定Page模型用来描述鲅鱼的热泵干燥过程(R2大于0.998、RMSE小于0.60%、χ~2小于0.004%)。对于升温干燥,鲅鱼的有效水分扩散系数在4.1164×10~(-11)~4.8723×10~(-11)m~2/s之间,确定Two-terms模型用来描述鲅鱼升温热泵干燥的过程(R2大于0.996,RMSE均小于0.81%、χ~2均小于0.008%)。通过试验确定最佳的分段升温干燥工艺条件为10℃(6 h)~20℃(6 h)~30℃。
In order to improve the quality of Scomberomorus niphonius products,shorten the drying time and reduce energy consumption,this paper conducted an experimental study on the heat pump drying process of Scomberomorus niphonius under constant temperature and staged rising temperature.The constant temperature drying conditions were 10,20 and 30 ℃,the rising temperature drying conditions were 10 ℃( 3 h) ~20 ℃( 3 h) ~30 ℃( end),10 ℃( 6 h) ~20 ℃( 6 h) ~30 ℃( end),10 ℃( 9 h) ~20 ℃( 9 h) ~30 ℃( end),10 ℃( 12 h) ~20 ℃( 12 h) ~30 ℃( end).The experiment showed that under the condition of constant temperature drying,there were corresponding deficiencies in the Scomberomorus niphonius products obtained at different drying temperatures.The use of rising temperature drying method not only can significantly shorten the drying time of Scomberomorus niphonius,but also improve product quality. The obtained products had certain advantages in terms of texture,safety and color. For constant temperature drying,the effective moisture diffusivity of Scomberomorus niphonius was between2.0429 × 10~(-11) and 4.1947 × 10~(-11)m2/s in the experimental temperature range,and Deffincreased with the increase of temperature.The Page model was used to describe the heat pump drying process of Scomberomorus niphonius( R2> 0.998,RMSE< 0.60%,χ2< 0.004%). For rising temperature drying,the effective moisture diffusivity of Scomberomorus niphonius was between 4.1164 × 10~(-11) and 4.8723 × 10~(-11)m2/s.The Two-terms model was used to describe the process of the drying process of Scomberomorus niphonius( R~2> 0.996,RMSE < 0.81%,χ~2< 0.008%). The test to determine the optimum stage of rising temperature drying process conditions was 10 ℃( 6 h) ~20 ℃( 6 h) ~30 ℃( end).
In order to improve the quality of Scomberomorus niphonius products,shorten the drying time and reduce energy consumption,this paper conducted an experimental study on the heat pump drying process of Scomberomorus niphonius under constant temperature and staged rising temperature.The constant temperature drying conditions were 10,20 and 30 ℃,the rising temperature drying conditions were 10 ℃( 3 h) ~20 ℃( 3 h) ~30 ℃( end),10 ℃( 6 h) ~20 ℃( 6 h) ~30 ℃( end),10 ℃( 9 h) ~20 ℃( 9 h) ~30 ℃( end),10 ℃( 12 h) ~20 ℃( 12 h) ~30 ℃( end).The experiment showed that under the condition of constant temperature drying,there were corresponding deficiencies in the Scomberomorus niphonius products obtained at different drying temperatures.The use of rising temperature drying method not only can significantly shorten the drying time of Scomberomorus niphonius,but also improve product quality. The obtained products had certain advantages in terms of texture,safety and color. For constant temperature drying,the effective moisture diffusivity of Scomberomorus niphonius was between2.0429 × 10~(-11) and 4.1947 × 10~(-11)m2/s in the experimental temperature range,and Deffincreased with the increase of temperature.The Page model was used to describe the heat pump drying process of Scomberomorus niphonius( R2> 0.998,RMSE< 0.60%,χ2< 0.004%). For rising temperature drying,the effective moisture diffusivity of Scomberomorus niphonius was between 4.1164 × 10~(-11) and 4.8723 × 10~(-11)m2/s.The Two-terms model was used to describe the process of the drying process of Scomberomorus niphonius( R~2> 0.996,RMSE < 0.81%,χ~2< 0.008%). The test to determine the optimum stage of rising temperature drying process conditions was 10 ℃( 6 h) ~20 ℃( 6 h) ~30 ℃( end).
引文
[1]任中阳,吴燕燕,李来好,等.腌干鱼制品热泵干燥工艺参数优化[J].南方水产科学,2015,11(1):81-88.
[2]汪廷彩,苏平,祝水兰.真空冷冻干燥技术在食品加工中的应用及展望[J].粮油加工与食品机械,2002(12):31-34.
[3]赵宗彬,朱斌祥,李金荣,等.空气源热泵干燥技术的研究现状与发展展望[J].流体机械,2015,43(6):76-81.
[4]任爱清,张慜.鱿鱼热泵-热风联合干燥节能研究[J].干燥技术与设备,2009,7(4):164-170.
[5]吴宝川,李敏,关志强,等.冻融预处理对罗非鱼片热泵干燥特性的影响及响应面法优化[J].渔业现代化,2014,41(1):53-60,66.
[6]吴耀森,陈永春,龚丽.低盐鱿鱼干的热泵干燥工艺研究[J].干燥技术与设备,2009,7(1):29-32.
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[8]Namsanguan Y,Tia W,Devahastin S,et al.Drying kinetic and quality of shrimp undergoing different two-stag drying process[J].Drying technology,2004,22(4):759-778.
[9]沈启扬,张晓辛,陈新华,等.热泵低温干燥水产品试验的研究[J].江苏农业科学,2011,39(4):504-505.
[10]吴建中,张宸,欧仕益,等.发酵型半干罗非鱼片热风和热泵干燥的对比研究[J].现代食品科技,2013,29(12):2942-2946.
[11]石启龙,薛长湖,赵亚,等.热泵变温干燥对竹荚鱼干燥特性及色泽的影响[J].农业机械学报,2008(4):83-86.
[12]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[13]Doymaz I,Gorel O,Akgun N A.Drying characteristics of the solid by-product of olive oil extraction[J].Biosystems Engineering,2004,88(2):213-219.
[14]钱婧雅,张茜,王军,等.三种干燥技术对红枣脆片干燥特性和品质的影响[J].农业工程学报,2016,32(17):259-265.
[15]陈涛,陆云飞,叶晓峰,等.不同贮藏条件下东海马鲛鱼鱼肉质构变化研究[J].食品科技,2012,37(9):129-132.
[16]彭杨思,刘培,章骅.肉与肉制品中挥发性盐基氮测定方法的比较[J].食品研究与开发,2016,37(4):152-154.
[17]赵巧灵,廖明涛,刘书臣,等.蓝鳍金枪鱼脂肪氧化和鱼肉色泽的变化研究[J].中国食品学报,2014,14(7):79-86.
[18]Page,G.Factors influencing the maximum rates of air-drying shelled corn in thin layers:M.S.Thesis.Lafayette,IN:Purdue University.1949.
[19]Lewis W K.The rate of drying of solid materials[J].Journal of Industrial and Engineering Chemistry,1921,13(5):427-432.
[20]Wang C Y,Singh R P.A single layer drying equation for rough rice.ASAE Paper No.3001,St.Joseph,(MI):ASAE,1978.
[21]Henderson S M,Pabis S.Grain drying theory I.Temperature92effect on drying coefficient[J].Journal of Agricultural Engineering Research,1969,6(3):169-174.
[22]Glenn,T L.Dynamic analysis of grain drying system,Unpublished PhD.Thesis,Ohio State University,Ann Arbor,MI,1978.
[23]石启龙,赵亚,李兆杰,等.竹荚鱼热泵干燥数学模型研究[J].农业机械学报,2009,40(5):110-114.
[24]谢主兰,陈龙,雷晓凌,等.采用挥发性盐基氮动力学模型预测低盐虾酱的货架寿命[J].现代食品科技,2013,29(1):29-33,95.
[25]王伟,柴春祥,鲁晓翔,等.色差和质构评定南美白对虾的新鲜度[J].浙江农业学报,2015,27(2):271-277.
[26]师萱,陈娅,符宜谊,等.色差计在食品品质检测中的应用[J].食品工业科技,2009,30(5):373-375.
[27]周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学,2007(2):121-124.
[28]徐吉祥,楚炎沛.色差计在食品品质评价中的应用[J].现代面粉工业,2010,24(3):43-45.
[29]贾敏,丛海花,薛长湖,等.鲍鱼热风干燥动力学及干燥过程数学模拟[J].食品工业科技,2012,33(3):72-76
[2]汪廷彩,苏平,祝水兰.真空冷冻干燥技术在食品加工中的应用及展望[J].粮油加工与食品机械,2002(12):31-34.
[3]赵宗彬,朱斌祥,李金荣,等.空气源热泵干燥技术的研究现状与发展展望[J].流体机械,2015,43(6):76-81.
[4]任爱清,张慜.鱿鱼热泵-热风联合干燥节能研究[J].干燥技术与设备,2009,7(4):164-170.
[5]吴宝川,李敏,关志强,等.冻融预处理对罗非鱼片热泵干燥特性的影响及响应面法优化[J].渔业现代化,2014,41(1):53-60,66.
[6]吴耀森,陈永春,龚丽.低盐鱿鱼干的热泵干燥工艺研究[J].干燥技术与设备,2009,7(1):29-32.
[7]刘兰,关志强,李敏.罗非鱼片热泵干燥时间及品质影响因素的初步研究[J].食品科学,2008(9):307-310.
[8]Namsanguan Y,Tia W,Devahastin S,et al.Drying kinetic and quality of shrimp undergoing different two-stag drying process[J].Drying technology,2004,22(4):759-778.
[9]沈启扬,张晓辛,陈新华,等.热泵低温干燥水产品试验的研究[J].江苏农业科学,2011,39(4):504-505.
[10]吴建中,张宸,欧仕益,等.发酵型半干罗非鱼片热风和热泵干燥的对比研究[J].现代食品科技,2013,29(12):2942-2946.
[11]石启龙,薛长湖,赵亚,等.热泵变温干燥对竹荚鱼干燥特性及色泽的影响[J].农业机械学报,2008(4):83-86.
[12]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016.
[13]Doymaz I,Gorel O,Akgun N A.Drying characteristics of the solid by-product of olive oil extraction[J].Biosystems Engineering,2004,88(2):213-219.
[14]钱婧雅,张茜,王军,等.三种干燥技术对红枣脆片干燥特性和品质的影响[J].农业工程学报,2016,32(17):259-265.
[15]陈涛,陆云飞,叶晓峰,等.不同贮藏条件下东海马鲛鱼鱼肉质构变化研究[J].食品科技,2012,37(9):129-132.
[16]彭杨思,刘培,章骅.肉与肉制品中挥发性盐基氮测定方法的比较[J].食品研究与开发,2016,37(4):152-154.
[17]赵巧灵,廖明涛,刘书臣,等.蓝鳍金枪鱼脂肪氧化和鱼肉色泽的变化研究[J].中国食品学报,2014,14(7):79-86.
[18]Page,G.Factors influencing the maximum rates of air-drying shelled corn in thin layers:M.S.Thesis.Lafayette,IN:Purdue University.1949.
[19]Lewis W K.The rate of drying of solid materials[J].Journal of Industrial and Engineering Chemistry,1921,13(5):427-432.
[20]Wang C Y,Singh R P.A single layer drying equation for rough rice.ASAE Paper No.3001,St.Joseph,(MI):ASAE,1978.
[21]Henderson S M,Pabis S.Grain drying theory I.Temperature92effect on drying coefficient[J].Journal of Agricultural Engineering Research,1969,6(3):169-174.
[22]Glenn,T L.Dynamic analysis of grain drying system,Unpublished PhD.Thesis,Ohio State University,Ann Arbor,MI,1978.
[23]石启龙,赵亚,李兆杰,等.竹荚鱼热泵干燥数学模型研究[J].农业机械学报,2009,40(5):110-114.
[24]谢主兰,陈龙,雷晓凌,等.采用挥发性盐基氮动力学模型预测低盐虾酱的货架寿命[J].现代食品科技,2013,29(1):29-33,95.
[25]王伟,柴春祥,鲁晓翔,等.色差和质构评定南美白对虾的新鲜度[J].浙江农业学报,2015,27(2):271-277.
[26]师萱,陈娅,符宜谊,等.色差计在食品品质检测中的应用[J].食品工业科技,2009,30(5):373-375.
[27]周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学,2007(2):121-124.
[28]徐吉祥,楚炎沛.色差计在食品品质评价中的应用[J].现代面粉工业,2010,24(3):43-45.
[29]贾敏,丛海花,薛长湖,等.鲍鱼热风干燥动力学及干燥过程数学模拟[J].食品工业科技,2012,33(3):72-76