不同干燥法对脱水-复水海带质量影响的研究

Effect of different drying methods on quality of dehydrated- rehydrated kelp

中文关键词:  干燥方法  海带  质量

英文关键词:drying method  kelp  quality

中文摘要:

      目的 研究不同干燥法对脱水-复水海带质量的影响。方法 分别采用红外加热对流干燥(IRD)、热风干燥(AD)和微波真空干燥 (MVD)对海带片进行脱水处理, 分析比较脱水方法和条件对产品的形状、色泽、质构、复水特性、微结构以及感官质量的影响。结果 IRD的产品在体积、长度与厚度方向的干缩显著大于MVD和AD的产品(P<0.05); 5.0~6.0 μm IRD的海带形状恢复能力与MVD和AD的产品无显著差异(P >0.05), 并且好于2.5~3.0 μm的样品。MVD后的海带复水最快, 稳定的复水比最大, 5.0~6.0 μm IRD的样品与AD的样品具有相似的复水特性。IRD和AD后复水的海带产品细胞结构最接近于新鲜海带。2.5~3.0 μm IRD后的海带产品硬度要显著高于5.0~6.0 μm的产品(P <0.05), 后者硬度与AD后样品以及MVD后样品是可比的(P >0.05)。IRD后海带的感官质量显著高于AD后样品(P<0.05), MVD后海带总体可接受得分最低; 复水后5.0~6.0 μm IRD的海带产品的总体可接受性与AD的样品是可比的, 并且显著低于2.5~3.0 μm IRD的海带。 结论 5?6 μm IRD 和 AD的海带品质好, 适合海带的脱水加工。

英文摘要:

      Objective To study the effect of different drying methods on quality of dehydrated-rehydrated kelp. Methods Shredded kelp was dried using infrared heating convection drying (IRD), air drying (AD) and microwave-vacuum drying (MVD) methods and quality attributes of the dried products were compared in terms of shape, rehydration property, color, texture, sensory quality and microstructure. Results The IRD products had more shrinkage than those of MVD and AD(P<0.05)in the volume, length and thickness. After rehydration, the restored capacity of the 5.0~6.0 μm IRD products in shape was comparable to those of the MVD and AD’s (P>0.05), but better than that of 2.5~3.0 μm IRD products. Among all the products, the MVD products reached the highest rehydration ratio at the fastest rate while the 2.5~3.0 μm IRD products retained the least rehydration ratio at the slowest rate; the 5.0~6.0 μm IRD products showed the similar rehydration property with those of the AD ones. The IRD and AD products showed the better restored capacity than the MVD ones in microstructure. The hardness of the 5.0~6.0 μm IRD products was comparable to the MVD and AD ones(P >0.05), but significantly lower than that of 2.5~3.0 μm IRD products(P <0.05). The IRD products had the highest sensory score followed by the AD one while the MVD products were the least one. after rehydration the sensory score of the 5.0~6.0 μm IRD products was comparable to that of the AD ones(P >0.05), but significantly higher than that of the 2.5~3.0 μm IRD products(P <0.05). Conclusion Both the 5.0~6.0 μm IRD and AD could produce the dried kelp with the good quality and they were suitable for processing the dried kelp.