冷风干燥技术在鲫鱼加工领域目前鲜有报道。为探究不同冷风干燥温度(5、10、15、20、25 ℃)下的鲫鱼片干燥特性与品质,并与热风经典条件进行对比,该文使用冷风干燥机对鲫鱼片进行干燥,利用了Fick第二定律以及Arrhenius方程计算可得各温度下鲫鱼片的有效水分扩散系数及冷风干燥活化能,对比分析了4种常见的薄层干燥经验模型的拟合情况,寻求能够较好的描述冷风干燥鲫鱼片过程的薄层干燥模型,并以鲫鱼片的质构、色差等作为评价指标。结果表明,各温度下鲫鱼片的有效水分扩散系数为1.51E-11~4.61E-11 m2/s,冷风干燥活化能为38.97 kJ/mol,在4种常见的薄层干燥经验模型中,Two-terms模型拟合效果最佳,鲫鱼片的硬度随温度的升高而增大,弹性、内聚性、咀嚼性、回复性随温度的升高先增大后减小,15 ℃下达到最大值,这与蛋白质的变性以及脂质的氧化有关,且此温度下鲫鱼片能保持较好的亮度、红度与黄度。
The utilization of cold-air drying technology in processing crucian carp (Carassius auratus) has been limited in existing literature.The study explored the impact of different cold-air drying temperatures (5, 10, 15, 20, 25 ℃) on the dried characteristics and quality of crucian carp fillets, and compared them with the classic conditions of hot air.A cold-air dryer was employed to dry the fillets, and Fick's second law and the Arrhenius equation were applied to calculate the effective water diffusion coefficient and activation energy at each temperature.The performance of four common empirical models of thin-layer drying was compared and analyzed to identify the most suitable model for this context.Evaluation indexes included texture and color differences in crucian carp fillets during the process.Results indicated that the effective water diffusion coefficients ranged from 1.51E-11 m2/s to 4.61E-11 m2/s, with an activation energy of 38.97 KJ/mol for cold-air drying.The Two-terms model proved to be the most effective among the four empirical models.Furthermore, the hardness of crucian carp fillets increased with temperature, while elasticity, cohesion, chewiness, and reparability initially increased and then decreased, peaking at 15 ℃.These variations were attributed to protein denaturation and lipid oxidation.Crucian carp fillets exhibited better shape maintenance in terms of brightness, redness, and yellowness at this temperature.
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