Volume 11 Issue 1
Feb.  2015
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REN Zhongyang, WU Yanyan, LI Laihao, YANG Xianqing, QI Bo, CEN Jianwei. Optimization of heat pump drying technical parameters of salted dry fish[J]. South China Fisheries Science, 2015, 11(1): 81-88. DOI: 10.3969/j.issn.2095-0780.2015.01.012
Citation: REN Zhongyang, WU Yanyan, LI Laihao, YANG Xianqing, QI Bo, CEN Jianwei. Optimization of heat pump drying technical parameters of salted dry fish[J]. South China Fisheries Science, 2015, 11(1): 81-88. DOI: 10.3969/j.issn.2095-0780.2015.01.012
shu

Optimization of heat pump drying technical parameters of salted dry fish

  • 1.

    Key Lab.of Aquatic Product Processing of Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: May 08, 2014
  • Revised Date: June 04, 2014
    Graphical Abstract
    • Abstract

  • To improve the traditional drying technology of salted dry fish, we investigated the dry curve and dry process parameters of salted fish under different heat pump drying conditions. Taking chromatism and sensory evaluation as indices, we studied the drying temperature, humidity and wind speed which affect drying process of salted dry fish, so as to determine the best process parameters in heat pump dry process through orthogonal experiment. The optimal parameters were as follows: heat pump temperature 30 ℃, relative humidity 30% and wind speed 1.5 m · s-1. The chromatism value of salted dry fish was 2.68 and the sensory score was 88.7 under these conditions. Salted dry fish after heat pump drying had smaller chromatism, better quality and less fat oxidation with peroxide value of 0.135 mg · kg-1 compared with fresh fish. The quality of salted dry fish was improved.

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    • References (22)
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