热预处理对南美白对虾干燥过程和产品品质的影响

采用热水、热蒸汽两种工艺对南美白对虾进行干燥前热预处理，对不同预处理虾的干燥过程及特性进行了研究，并以虾干制品的硬度、弹性、复水率等为指标，研究预处理对干制后品质的影响。实验结果表明，不同预处理得到的虾含水率不同，相比热水预处理方式，经过热蒸汽处理虾的初始含水率更低，干物质量损失更小。南美白对虾的干燥过程仅经历降速阶段，水分扩散起主导作用。干燥前预处理有助于虾干制品品质的提高，经过热蒸汽处理后的虾干制品复水率更高，色泽更加鲜亮，肌肉组织更加紧密有弹性。

Effects of thermal pretreatments on the drying process and product quality of Penaeus vannamei

In this study,the drying process and characteristics of Penaeus vannamei are studied under different pretreatments using water steaming and soaking.Further,the effects of the pretreatment methods on the quality of the dried products are studied based on their hardness,elasticity,and rehydration rate.The experimental results denote that the water content of Penaeus vannamei obtained using different pretreatments vary;further,the initial moisture content of Penaeus vannamei and loss of dry matter after steaming is lower than those after boiling.The drying process of Penaeus vannamei only undergoes the falling drying rate stage,and water diffusion plays a dominating role.The quality of the dry products can be improved by conducting pretreatment before drying.When compared with the product obtained using the boiled pretreatment method,the dried product obtained after conducting steam pretreatment exhibits a higher rehydration rate,brighter color,and tighter and more elastic muscle tissue.