CAJ | 학술논문

　　目的研究不同干燥法对脱水-复水海带质量的影响。方法分别采用红外加热对流干燥(IRD)、热风干燥(AD)和微波真空干燥(MVD)对海带片进行脱水处理,分析比较脱水方法和条件对产品的形状、色泽、质构、复水特性、微结构以及感官质量的影响。结果 IRD的产品在体积、长度与厚度方向的干缩显著大于MVD和AD的产品(P<0.05)；5.0～6.0μm IRD的海带形状恢复能力与MVD和AD的产品无显著差异(P>0.05),并且好于2.5～3.0μm的样品。MVD后的海带复水最快,稳定的复水比最大,5.0～6.0μm IRD的样品与AD的样品具有相似的复水特性。IRD和AD后复水的海带产品细胞结构最接近于新鲜海带。2.5～3.0μm IRD后的海带产品硬度要显著高于5.0～6.0μm的产品(P<0.05),后者硬度与AD后样品以及MVD后样品是可比的(P>0.05)。IRD后海带的感官质量显著高于AD后样品(P<0.05), MVD后海带总体可接受得分最低；复水后5.0～6.0μm IRD的海带产品的总体可接受性与AD的样品是可比的,并且显著低于2.5～3.0μm IRD的海带。结论5～6μm IRD和 AD的海带品质好,适合海带的脱水加工。
　　목적연구불동간조법대탈수-복수해대질량적영향。방법분별채용홍외가열대류간조(IRD)、열풍간조(AD)화미파진공간조(MVD)대해대편진행탈수처리,분석비교탈수방법화조건대산품적형상、색택、질구、복수특성、미결구이급감관질량적영향。결과 IRD적산품재체적、장도여후도방향적간축현저대우MVD화AD적산품(P<0.05)；5.0～6.0μm IRD적해대형상회복능력여MVD화AD적산품무현저차이(P>0.05),병차호우2.5～3.0μm적양품。MVD후적해대복수최쾌,은정적복수비최대,5.0～6.0μm IRD적양품여AD적양품구유상사적복수특성。IRD화AD후복수적해대산품세포결구최접근우신선해대。2.5～3.0μm IRD후적해대산품경도요현저고우5.0～6.0μm적산품(P<0.05),후자경도여AD후양품이급MVD후양품시가비적(P>0.05)。IRD후해대적감관질량현저고우AD후양품(P<0.05), MVD후해대총체가접수득분최저；복수후5.0～6.0μm IRD적해대산품적총체가접수성여AD적양품시가비적,병차현저저우2.5～3.0μm IRD적해대。결론5～6μm IRD화 AD적해대품질호,괄합해대적탈수가공。
Objective To study the effect of different drying methods on quality of dehydrated-rehydrated kelp. Methods Shredded kelp was dried using infrared heating convection drying (IRD), air drying (AD) and microwave-vacuum drying (MVD) methods and quality attributes of the dried products were compared in terms of shape, rehydration property, color, texture, sensory quality and microstructure. Results The IRD products had more shrinkage than those of MVD and AD (P<0.05) in the volume, length and thickness. After rehydra-tion, the restored capacity of the 5.0～6.0μm IRD products in shape was comparable to those of the MVD and AD’s (P>0.05), but better than that of 2.5～3.0μm IRD products. Among all the products, the MVD products reached the highest rehydration ratio at the fastest rate while the 2.5～3.0 μm IRD products retained the least rehydration ratio at the slowest rate;the 5.0～6.0μm IRD products showed the similar rehydration property with those of the AD ones. The IRD and AD products showed the better restored capacity than the MVD ones in microstructure. The hardness of the 5.0～6.0 μm IRD products was comparable to the MVD and AD ones (P>0.05), but significantly lower than that of 2.5～3.0μm IRD products (P<0.05). The IRD products had the highest sensory score followed by the AD one while the MVD products were the least one. after rehydration the sensory score of the 5.0～6.0μm IRD products was comparable to that of the AD ones (P >0.05), but signifi-cantly higher than that of the 2.5～3.0μm IRD products (P<0.05). Conclusion Both the 5.0～6.0μm IRD and AD could produce the dried kelp with the good quality and they were suitable for processing the dried kelp.