文献类型：期刊文献

中文题名：真空冷冻干燥过程参数对罗非鱼片冻干时间及其除水率的影响

英文题名：Drying period and dehydration during vacuum freeze drying of tilapia fillets

作者：叶彪[1];蒋小强[1];李敏[1];邓锴[1]

机构：[1]广东海洋大学工程学院,广东湛江524025

年份：2008

卷号：23

期号：1

起止页码：47

中文期刊名：大连水产学院学报

外文期刊名：Journal of Dalian Fisheries University

收录：CSTPCD、、北大核心2004、CSCD_E2011_2012、北大核心、CSCD

基金：广东省科技厅项目资助(2004B20401011);广东海洋大学自然科学校选科研项目资助

语种：中文

中文关键词：罗非鱼片;真空冷冻干燥;时间;除水率

外文关键词：tilapia fillet; vacuum freeze -drying; period; dehydration rate

中文摘要：通过四因数三水平正交试验,研究了真空冷藏干燥主要过程参数——预冻温度、鱼片(物料)厚度、干燥室压强和加热板温度对罗非鱼Tilapia片冻干时间及其除水率的影响。结果表明:单一过程参数对罗非鱼片单位厚度冻干时间的影响为鱼片厚度越厚,冻干时间越长;预冻温度越高,冻干时间越长;加热板温度越低,冻干时间越长;真空冷冻干燥过程参数对罗非鱼片单位厚度升华冻干时间及其除水率影响的主次因数依次为鱼片厚度>真空室压力>加热板温度>预冻温度。

外文摘要：Effects of main process parameters including pre- freezing temperature, tilapia fillet （materials） thickness, drying chamber pressure and temperature on heating plates on dry period and dehydration during vacuum freeze - drying of tilapia fillets were studied by four factor and three level orthogonal design. The results showed that in a single parameter process procedure, the more thickness of the fillets was, the higher pre - freeze temperature was required and the lower heating temperature was, the longer drying period was needed. The rank of the factors affected the dry period and dehydration during the vacuum freeze - drying of tilapia fillets was arranged in a descent order as the following： fish thickness 〉 vacuum pressure chamber 〉 heating plate temperature 〉 pre - freeze temper-ature.