冷风及冷风与热风联合干燥海参效果的比较研究

摘要

The drying rate, rehydration dry weight rate and sensory characteristics were determined in sea cucumber dried effect by cold air and combination of cold and hot air to search for low drying costs and high quality of sea cu-cumber. The results showed that the required drying time was found to be about 20% earlier in the sea cucumber dried by combination of 8℃ cold air and hot air than by 8℃ cold air, with significant increase in drying rate, and low sensory quality of the sea cucumber products including shrank and folded slightly in shape. However, the high-er sensory quality was in the sea cucumber, the lower temperature was in the cold air drying procedure, the best sensory quality in the sea cucumber dried by 8 ℃ cold air. There was 15% higher rehydration dry weight rate in the sea cucumber dried by cold air than in the sea cucumber dried by combination of cold and hot air under the conditions of this experiment, with super grade quality standard No. 1, and top grade quality standard No. 2 and No. 3. The third grade quality standard was observed in the sea cucumber dried by combination of cold and hot air.%为降低海参干燥成本和提高干制品品质，采用冷风干燥及冷风-热风联合干燥的方法对海参进行干燥效果对比试验，研究了不同干燥方法对海参干燥速率、复水干重率和感官品质的影响。结果表明：采用冷风风温为8℃与热风联合干燥方式进行海参干燥，所需干燥时间比冷风干燥风温为8℃时缩短20%左右，干燥速率显著提高，但感官品质明显差于冷风干燥；冷风干燥温度越低，海参感官品质越好，在冷风干燥温度为8℃时海参感官品质最好。研究表明，在本试验条件下，冷风干燥的复水干重率高于联合干燥近15%，冷风干燥样品1达到特级品质，样品2、3达到行标一级品质，而联合干燥样品只达到三级品质。