使用一步下降微波技术干燥鱼
Suwit Paengkanya1, Adisak Nathakaranakule2
1Sustainable Industrial Management Engineering, Faculty of Engineering, Rajamangala University of Technology Phra Nakhon, Bangkok, 10800 Thailand.
Food science and biotechnology
|September 8, 2025
概括
一种新型的降级微波热空气与互换托盘 (SMHART) 系统改善了调味鱼的干燥. 这种节能方法减少了干燥时间,提高了产品质量,确保了微生物安全性和可接受的存储稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 传统的干燥方法,如热空气互换托盘 (HART) 和微波热空气与互换托盘 (MHART) 面临能源效率和产品质量下降的挑战.
- 传统方法中的高温和微波功率可能会导致食品的不良变化.
研究的目的:
- 引入和评估一个降级微波热空气与互换托盘 (SMHART) 系统,以提高干燥性能.
- 评估SMHART对干燥时间,能源消耗和调味鱼的质量属性的影响.
主要方法:
- 开发和实施可编程微波热空气与互换托盘 (MHART) 设置的可编程微波热空气,配置为下一步系统 (SMHART).
- 在80°C使用SMHART系统干燥调味鱼.
- 评估关键的质量参数,包括脆度,颜色变化 (∆E),水活性,蛋白质含量,微生物安全性和储存期间的性.
主要成果:
- 智能显著减少了干燥时间和能源消耗,达到低至332.8MJ/kg的蒸发水.
- 干燥的鱼呈现出改善的脆度,可接受的颜色变化 (∆E = 5.51),以及低水活性 (< 0.6).
- 与商业样品相比,观察到蛋白质含量更高,在冷藏四个月后,微生物安全性保持,度在可接受的范围内.
结论:
- 降级微波热空气与互换托盘 (SMHART) 系统是干燥调味鱼的有效和节能方法.
- 智能技术提供了一种有希望的方法来提高干燥海鲜产品的质量和安全性.
- 在80°C的优化SMHART加工 yields高品质的干燥调味鱼适合消费和储存.
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