CAJ | 학술논문

采用差示热量扫描法测定对虾的共晶点,在此基础上建立对虾的冷冻干燥工艺,并对冻干产品复水后的品质进行评价.结果显示对虾的共晶点为-14.2℃,所建立的对虾冷冻干燥工艺为：对虾在-22℃或以上的冰箱中预冻5 h；干燥仓搁板温度为在0~1 h时,从50℃上升到60℃；1~4 h时,保持在60℃；4~5 h时,由60℃上升到70℃；5~10 h时,保持在70℃；10~15 h时,由70℃降温至50℃；整个冻干过程的真空度维持在0.5 Torr (66.66 Pa)左右；干燥15 h后,对虾的水分由最初的70.2%降低为4.2%,达到目标水分含量.冻干对虾复水后,其硬度、咀嚼性均有不同程度的降低,差异显著,而弹性和黏聚性无显著差异.
채용차시열량소묘법측정대하적공정점,재차기출상건립대하적냉동간조공예,병대동간산품복수후적품질진행평개.결과현시대하적공정점위-14.2℃,소건립적대하냉동간조공예위：대하재-22℃혹이상적빙상중예동5 h；간조창각판온도위재0~1 h시,종50℃상승도60℃；1~4 h시,보지재60℃；4~5 h시,유60℃상승도70℃；5~10 h시,보지재70℃；10~15 h시,유70℃강온지50℃；정개동간과정적진공도유지재0.5 Torr (66.66 Pa)좌우；간조15 h후,대하적수분유최초적70.2%강저위4.2%,체도목표수분함량.동간대하복수후,기경도、저작성균유불동정도적강저,차이현저,이탄성화점취성무현저차이.
In this report, the co-crystalliation point is obtained using DSC, based on which the freezing-drying technique for processing the shrimp is explored, and the quality of the rehydrated, frozen-and-dried shrimps is evaluated. The procedure is presented as follows: the shrimps are first frozen at -22℃ for 5 hours with the temperature of drying shelf-pane1 increasing from 50℃ to 60℃ in the first hour, and remaining at 60℃ for 3 hours;In the next two hours, the temperature rises from 60℃ to 70℃ and remains unchanged for 5 hours;In the last 5 hours, the temperature gradually decreases to 50℃. The vacuum degree is kept around 0.5 Torr (66.66Pa) during the whole freezing-drying procedure. After 15 hours, the moisture content decreases as expected from 70.2%to 4.2%. It is found that both the hardness and chewiness of dried-and-rehydrated shrimps decrease to a varying degree, while the elasticity and viscosity remain almost unchanged.