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《Oceanologia et Limnologia Sinica》 2016-01
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LOW-TEMPERATURE HEAT-PUMP COMBINED DEHYDRATION FOR SKIPJACK TUNA KATSUWONUS PELAMIS AND THE QUALITY ASSESSMENT

WANG Huan;BAI Dong;XIE Chao;LIN Lin;HUANG Ju;LIANG Jia;WANG Ting;Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University;  
We developed a technology of low-temperature heat-pump combined dehydration for skipjack tuna Katsuwonus pelamis process, for which indices of color difference, rehydration ratio, total number of bacteria, T-VBN(total volatile basic nitrogen) value, and energy cost were assessed. Results show that the technology effectively reduced the energy consumption and equipment costs, and easily to be applied. In our experiment, the optimal conditions included: individual fish weight about 500 g, room temperature 55°C, aeration speed 2.5m/s, bulk weight 8kg, and relative humidity in drying chamber 35%, under which electric cost was reduced by 32.4%. This achievement could improve the seafood process and preservation.
【Fund】: 浙江省自然科学基金项目 LY13C00005号;; 舟山市科技计划项目 2014C41002号 2014C41010号;; 浙江海洋学院科研启动资助项目 21135012614号
【CateGory Index】: TS254.4
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