微波功率对干燥即食调理对虾品质的影响

[目的]探究真空微波干燥的微波功率对干燥后对虾品质的影响。[方法]将南美白对虾进行漂烫调味后,采用真空微波干燥技术进行干燥,测定干燥后对虾的复水比和水分活度。[结果]试验得出,当装载量100 g,真空度7.37 k Pa,干燥至水分含量为15%时,分别测定在250、500、750、1 000 W的微波功率干燥后对虾产品的复水比及水分活度,测定出最适宜的微波功率为500 W。[结论]微波功率对干燥后样品的品质有一定影响,可为真空微波干燥其他水产品提供借鉴。

Effects of Microwave Power on Quality of Prawns Dried Instantly

Objective] To discuss effects of microwave power on quality of prawns dried by vacuum microwave .[Method] After being blanched and seasoned, Penaeus vannamei was dried by vacuum microwave, and the rehydration ratio and water activity of the dried prawns were detected. [Result] When loading capacity was 100 g, vacuum was 7.37 kPa, and water content of the dried prawns was 15%, the rehydration ratio and water activity of prawns dried at 250, 500, 750, and 1 000 W were measured respectively, and the optimal microwave power was 500 W.[Con-clusion] Microwave power can affect the quality of dried prawns, which can provide references for drying of other aquatic products by vacuum mi-crowave.