Taking red shrimp shrimp as the research object, using single microwave or hot air drying as the control, the Microwave-hot air combined drying process was studied based on the comprehensive values of rehydration ratio, surface color before and after rehydration, hardness, elasticity and chewiness after rehydration.
On the basis of single factor, microwave drying equipment, hot air drying temperature and water content at conversion point were selected as independent variables, and the response value was taken as comprehensive value to determine the optimum drying conditions: 250 W microwave drying, 50% water content at conversion point, and 70 C hot air drying.
Under these conditions, the comprehensive value of dried red shrimp and shrimp meat is 45.32, which is higher than that of any group of dried red shrimp and shrimp meat products. It shows that the technological parameters obtained by orthogonal optimization have practical guiding significance. The internal structure of dried shrimp products was observed by electron microscopy, which showed that combined drying was better than single drying method.
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