Absrtact: The effects of hot air drying, microwave drying equipment, vacuum drying and combined hot air and microwave drying on the dry quality of Jinjiang oyster, a special product of Qinzhou, Guangxi, were studied. The color, texture, rehydration rate, shrinkage rate, physical and chemical indexes, sensory quality and energy consumption were compared, and the odor of oyster products dried by different methods was detected by electronic nose.
The results showed that different drying methods had significant effects on the color, hardness, rehydration rate, shrinkage rate, physical and chemical quality and sensory organs of oysters, but had no significant effect on the dry elasticity of oysters. Through comprehensive evaluation, it was concluded that hot air microwave combined drying method had obvious advantages in oyster drying. The electronic nose can distinguish the dry odor of oysters with different drying methods. Sensors No. 7, 9, 2 and 6 play a major role in the identification of oyster dry odor.
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