农业工程学报
農業工程學報
농업공정학보
2013年
23期
227-232
,共6页
高瑞昌%袁丽%刘伟民%于茂帅%周存山%马海乐
高瑞昌%袁麗%劉偉民%于茂帥%週存山%馬海樂
고서창%원려%류위민%우무수%주존산%마해악
干燥%模型%品质调控%热泵冷风干燥机%鲢鱼%挥发性盐基氮%脂质氧化
榦燥%模型%品質調控%熱泵冷風榦燥機%鰱魚%揮髮性鹽基氮%脂質氧化
간조%모형%품질조공%열빙랭풍간조궤%련어%휘발성염기담%지질양화
drying%models%quality control%cold-air dryer with heat pump%silver carp%TVB-N%TBA
为深入了解带热泵的冷风干燥机干燥鱼类产品的特点，以鲢鱼为研究对象，确定冷风干燥工艺参数对风干鱼品质劣变的影响，并建立相关模型，通过U10*（103）均匀设计试验，在不同热泵干燥工艺参数（温度、空气旁通率、风速）下，对决定风干鲢鱼品质劣变的挥发性盐基氮（total volatile basic nitrogen，TVB-N）和脂质氧化硫代巴比妥酸（thiobarbituric acid，TBA）值变化情况进行研究，并以TVB-N和TBA值作为风干鲢鱼制品品质判断指标。经统计分析，分别得到冷风干燥鲢鱼样品中TVB-N和TBA的回归方程。结果表明：在试验水平范围内，温度是影响风干鲢鱼制品中TVB-N和TBA的主要因素。由模型方程确定腌制鲢鱼冷风干燥工艺的最优参数分别为温度15.5℃、空气旁通率0.6（考虑能耗）、风速1.65 m/s，此条件下干燥的鲢鱼TVB-N和TBA值最小，品质最好，能耗较低。研究结果为控制热泵冷风干燥过程中鲢鱼的质量品质提供参考。
為深入瞭解帶熱泵的冷風榦燥機榦燥魚類產品的特點，以鰱魚為研究對象，確定冷風榦燥工藝參數對風榦魚品質劣變的影響，併建立相關模型，通過U10*（103）均勻設計試驗，在不同熱泵榦燥工藝參數（溫度、空氣徬通率、風速）下，對決定風榦鰱魚品質劣變的揮髮性鹽基氮（total volatile basic nitrogen，TVB-N）和脂質氧化硫代巴比妥痠（thiobarbituric acid，TBA）值變化情況進行研究，併以TVB-N和TBA值作為風榦鰱魚製品品質判斷指標。經統計分析，分彆得到冷風榦燥鰱魚樣品中TVB-N和TBA的迴歸方程。結果錶明：在試驗水平範圍內，溫度是影響風榦鰱魚製品中TVB-N和TBA的主要因素。由模型方程確定醃製鰱魚冷風榦燥工藝的最優參數分彆為溫度15.5℃、空氣徬通率0.6（攷慮能耗）、風速1.65 m/s，此條件下榦燥的鰱魚TVB-N和TBA值最小，品質最好，能耗較低。研究結果為控製熱泵冷風榦燥過程中鰱魚的質量品質提供參攷。
위심입료해대열빙적랭풍간조궤간조어류산품적특점，이련어위연구대상，학정랭풍간조공예삼수대풍간어품질렬변적영향，병건립상관모형，통과U10*（103）균균설계시험，재불동열빙간조공예삼수（온도、공기방통솔、풍속）하，대결정풍간련어품질렬변적휘발성염기담（total volatile basic nitrogen，TVB-N）화지질양화류대파비타산（thiobarbituric acid，TBA）치변화정황진행연구，병이TVB-N화TBA치작위풍간련어제품품질판단지표。경통계분석，분별득도랭풍간조련어양품중TVB-N화TBA적회귀방정。결과표명：재시험수평범위내，온도시영향풍간련어제품중TVB-N화TBA적주요인소。유모형방정학정업제련어랭풍간조공예적최우삼수분별위온도15.5℃、공기방통솔0.6（고필능모）、풍속1.65 m/s，차조건하간조적련어TVB-N화TBA치최소，품질최호，능모교저。연구결과위공제열빙랭풍간조과정중련어적질량품질제공삼고。
The quality and flavor of dried fish products tend to be affected by dry conditions. A high drying temperature will lead to the propagation of microorganisms, the oxidation of fat, and the increase of the content of total volatile basic nitrogen (TVB-N) in fish. A cold-air dryer with a heat pump can be used to keep the quality and flavor of dried fish stable, and to reduce drying energy consumption, in which the lower temperature source is used to heat the drying air with the help of a compressor. The drying medium of air in this technique is not in contact with the outside environment, so that the oxidation of nutrients and propagation of microorganisms are effectively avoided To realize the characteristics of fish products dried by cold air in a dryer with a heat pump, and determine the effects of the cold wind drying process parameters on the dried fish quality, silver carp was used as the drying material and tested by a uniform design of experiments of U10*(103). TVB-N and the value of thiobarbituric acid (TBA) for oxidation of fat was investigated as the criteria of quality of dried silver carp in the conditions of different cold air drying process parameters. The drying air temperature(x1) was 8, 11, 14, 17, 20, 23, 26, 29, 32, and 35℃, the by-pass air ratio (x2) was 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and 1.0, and the air velocity (x3) was 0.3, 0.45, 0.6, 0.75, 0.9, 1.05, 1.2, 1.35, 1.5, and 1.65 m/s, respectively. The value of TVB-N of 10 experiments was 36.12, 34.72, 34.44, 31.64, 47.04, 35.28, 42.00, 52.92, 97.44, and 85.40 mg/100g, and the value of TBA was 4.32, 4.65, 3.68, 3.36, 4.74, 3.59, 6.67, 6.53, 7.96, and 10.58 mg/kg respectively. By SPSS analysis, the regression equations of TVB-N (mg/100g) and TBA value (mg/kg) was Y1=80.364-4.629x1+0.150x12-11.813x3, Y2=7.854-0.535x1+0.017 x12, respectively. The results show that the fit of the regression equations are good. The drying temperature was the main factor that had an effect on TVB-N and TBA. However, the effects of the by-pass air ratio and air velocity were not significant. The optimal parameters of the silver carp drying process were determined as temperature 15.5℃, air velocity 1.65m/s, and by-pass air ratio 0.6. The results can provide references for the industrial production of silver carp dried in a cold-air dryer with a heat pump.
