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Position: Home > Articles > Microwave Drying Characteristics and Kinetics of Tilapia Fillets Processed by Osmotic Dehydration Combined with Microwave Drying MEAT RESEARCH 2016,30 (8) 1-5

基于渗透预处理的罗非鱼片微波干燥动力学

作  者：
胡冰洋;段振华;李运仁
单  位：
海南大学食品学院
关键词：
罗非鱼片;渗透-微波联合干燥;干燥特性;干燥动力学
摘  要：
采用渗透-微波联合干燥技术对罗非鱼片进行干燥,研究渗透后罗非鱼片微波干燥过程的失水特性及其动力学,探讨渗透预处理、微波功率和装载量对罗非鱼片微波干燥过程的影响。结果表明:罗非鱼片微波干燥过程中,按失水速率大小,可分为升速干燥、恒速干燥和降速干燥3个阶段;经过渗透预处理的实验组其失水速率明显高于对照组;物料的失水速率随微波功率和装载量的增大而增大。此外,研究罗非鱼片微波干燥动力学,建立数学模型,发现Midilli模型拟合良好,较准确地预测了罗非鱼片微波干燥过程中的水分变化规律。
译  名：
Microwave Drying Characteristics and Kinetics of Tilapia Fillets Processed by Osmotic Dehydration Combined with Microwave Drying
作  者：
HU Bingyang;DUAN Zhenhua;LI Yunren;College of Food Science and Technology, Hainan University;Institute of Food Science and Engineering Technology, Hezhou University;
关键词：
tilapia fillets;;osmosis-microwave drying;;drying characteristics;;drying kinetics
摘  要：
Tilapia fillets were processed by a hybrid drying method, namely osmotic dehydration combined with microwave drying. The microwave drying characteristics and kinetics of tilapia were investigated. The effects of osmosis dehydration, microwave power and loading on the microwave drying process were studied. The results indicated that the microwave drying process involved three stages: accelerated drying, constant-rate drying and falling-rate. The group pretreated by osmotic dehydration showed higher dehydration rate than control. Besides, with the increase of microwave power and loading, the dehydration rate of tilapia fillets was increased. Furthermore, a drying kinetics model was established. The Midilli model showed the best fit to the experimental data.

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