Hot-air Drying of Antarctic Krill Under Variable Temperature Process

被引：0

作者：

Ma T. ^{[1
,2
,3
,4
]}

Ouyang J. ^{[1
,2
,3
,4
]}

Xiao Z. ^{[1
,3
,4
]}

Shen J. ^{[1
,2
,3
,4
]}

机构：

[1] Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai

[2] Laoshan Laboratory, Qingdao

[3] Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian

[4] National R&D Branch Center for Aquatic Product Processing Equipment, Shanghai

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 14期

关键词：

Antarctic krill; astaxanthin; drying time; fat; hot-air drying; protein; variable temperature;

D O I：

10.13386/j.issn1002-0306.2022090064

中图分类号：

学科分类号：

摘要：

In order to explore a kind of hot-air drying of Antarctic krill under variable temperature process, the drying time, protein, fat and astaxanthin content were taken as indicators, the effects of first phase of the drying temperature, second phase of the drying temperature and moisture content point on the drying effect of Antarctic krill were studied, the drying effect was evaluated by multi-index comprehensive scoring method, the drying technology of dried Antarctic krill was optimized by orthogonal optimization test based on single factor experiments. The results showed that the optimum hot-air drying of Antarctic krill under variable temperature process were first phase of the drying temperature 55 ℃, second phase of the drying temperature 85 ℃, moisture content point 50%. The dried Antarctic krill obtained by this optimized process were the content of protein, fat, astaxanthin and drying time 69.24%, 19.79%, 232.72 μg/g, 300 min, respectively, and the comprehensive score of drying effect was 99.05. © 2023 Editorial Department of Science and Technology of Food Science.

引用

页码：182 / 190

页数：8

共 42 条

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