虾粉生产方式对南极磷虾油品质的影响

摘要

The krill⁃meal for krill oil needs to be produced as gentle as possible, to protect the biological active substances in the Antarctic krill oil. For the purpose of better production pattern, the effect of temperature and water content in the process of krill⁃meal production was studied and the optimal conditions were determined by energy consumption computation. The results showed that temperature slightly affected the acid value of krill oil when water content was lower than 10%;However, high temperature made serious lipid rancidity when water content was below 10%. But the higher operation temperature was, the faster drying speed was, the higher manufacture efficiency was, and the lower energy consumption was. Compared to 50℃, dry operation at 80℃made double production efficiency and reduced energy consumption by 25%. In order to protect active substances, phasic dry method was applied ( krill was dried to 15% moisture content under 80℃, then dried under 50 ℃) , instead of single temperature operation. The new way of krill⁃meal production made manufacture efficiency nearly doubled and energy consumption reduced by 24%.%为了保护南极磷虾油中的生物活性物质，提取虾油的虾粉生产环节非常重要。为探究更佳的虾粉生产方式，研究了虾粉生产过程中的温度和含水量对虾油品质的影响，并通过能耗计算确定了最优工艺。结果表明，南极磷虾含水量高于10％，高温对脂质的影响略高于低温；含水量低于10％，高温会使脂质严重酸败。但高温操作干燥速度快、能量利用效率高，相比于50℃，80℃下烘干能使生产效率提高1倍，能耗降低25％。因此，为兼顾生产效率和活性物质保护，选择先80℃烘干到含水量15％再50℃烘干的阶段式干燥方式，取代单一温度操作的干燥方式。新的虾粉生产方式比目前采用的生产方式效率提高将近1倍，能耗降低24％。