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題 名 | 遠紅外線加熱乾燥丁香魚乾之製程條件探討=Small Fish Dehydration by Far Infrared Heating |
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作 者 | 連偉任; 傅文榮; | 書刊名 | 食品科學 |
卷 期 | 24:3 1997.06[民86.06] |
頁 次 | 頁348-356 |
分類號 | 439.72 |
關鍵詞 | 遠紅外線; 丁香魚; 乾燥; 脫水; 熱風; Far-infrared; Clupeidae; Dehydration; Drying hot air; |
語 文 | 中文(Chinese) |
中文摘要 | 在水產品丁香魚的乾燥上,為減少乾燥時間,提高產品品質,以遠紅外線加熱取 代傳統的日曬或機械式熱風乾燥,並探討操作條件對乾燥速率的影響。在批次式實驗爐進行 熱風與遠紅外線併用之乾燥實驗中, 當板面溫度在 120 至 360 ℃、 循環空氣溫度 60 至 120 ℃、板距 5 至 15 cm、風速 0.5 至 2.1 m/s 的範圍內時, 遠紅外線輻射器表面溫度 、板距及循環空氣溫度與乾燥速率間之關係可以二次反應曲面描述之, 其相關係數達 0.96 。 風速對乾燥速率之影響在此實驗範圍內則未達顯著水準。90 %以上的遠紅外線加熱乾製 品品質不論就化學性指標 (TBA,VBN,褐變程度+ a 值 ) 或感官品評皆優於日曬產製之市 售品。 |
英文摘要 | The effects of far-infrared (FIR) irradiation in the drying process of small fish (Clupeidae) were studied to improve the product quality and reduce the required drying time. In experiments of a batch type oven combining circulating hot air and FIR radiation, the independent variables included plate temperature varied from 120 to 360 ℃, circulating air temperature from 60 to 120 ℃, plate to sample distance 5 to 15 cm and air speed 0.5 to 2.1 m/s. A quadratic response surface equation, with a coefficient of determination as high as 0.86, was obtained to describe the correlation of the drying time versus the plate to sample distance and the plate and air temperatures. Air speed was not a significant variable within the variables studied. The VBN, TBA, browning and sensory evaluation were used to assess the product quality. Over 90% of the FIR dried products had higher quality than do those currently marketer sun-dried products. |
本系統中英文摘要資訊取自各篇刊載內容。