CAJ | 학술논문

利用热泵干燥机,分别在-2～0℃和20℃两种温度下对北极虾整虾、去头北极虾、去壳北极虾和尺寸分别为50 mm(直径)×(7～9)mm(厚度)和50 mm×(14～18)mm的鱼块进行了干燥研究.结果显示,虾的状态(有壳或无壳、有头或无头)和鱼块的厚度对其干燥特性有着显著影响.无论干燥温度为-2～0℃还是20℃,去壳虾所需干燥时间均最少,去头虾的干燥速度均大于整虾;薄鱼块的干燥速度在20℃显著大于厚鱼块的干燥速度.扩散模型MR=Aexp(-kt)可以很好地描述热泵干燥北极虾和鱼块的干燥特性,根据试验结果建立的一系列统计回归模型显示,当热泵干燥温度由-2～0℃增加到20 ℃时,干燥速度和K值显著增加,干燥时间明显减小.
이용열빙간조궤,분별재-2～0℃화20℃량충온도하대북겁하정하、거두북겁하、거각북겁하화척촌분별위50 mm(직경)×(7～9)mm(후도)화50 mm×(14～18)mm적어괴진행료간조연구.결과현시,하적상태(유각혹무각、유두혹무두)화어괴적후도대기간조특성유착현저영향.무론간조온도위-2～0℃환시20℃,거각하소수간조시간균최소,거두하적간조속도균대우정하;박어괴적간조속도재20℃현저대우후어괴적간조속도.확산모형MR=Aexp(-kt)가이흔호지묘술열빙간조북겁하화어괴적간조특성,근거시험결과건립적일계렬통계회귀모형현시,당열빙간조온도유-2～0℃증가도20 ℃시,간조속도화K치현저증가,간조시간명현감소.
The peeled, headed and whole shrimps (Pandalus borealis) as well as the fish cake of 50 mm(diameter)× (7～9) mm (thickness) and 50 mm × (14～ 18)mm were dried in a heat pump dryer at (-2～0)℃ and 20℃. The results showed that the drying characteristics of shrimp and fish cake were significantly affected by the handling conditions (with shell or without shell, with head or without head) of shrimp and the thickness of fish cake. The peeled shrimp has the shortest drying time and the headed shrimp is dried faster than the whole shrimp both at the drying temperature of (-2～0)℃ and 20℃, and the drying rate of thin fish cake is faster than thick fish cake especially at 20℃. The drying characteristics could be well described by diffusion model (MR = Aexp (- kt)). A series of empirical regression equations have been established and these models indicate that increasing the drying temperature from (-2～0)℃ to 20℃ significantly enhanced the drying rate and k-values, and the drying time decreased greatly.