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1 South China Fisheries Science Vol. 11, No. 1 Feb., 2015 doi: / j. issn , ,,,, 1 1, ( 1.,,, ; 2.,, ) :,,,,, : 30, 30%, 1. 5 m s , 88. 7, mgkg - 1, : ; ; ; : TS : A : ( 2015) Optimization of heat pump drying technical parameters of salted dry fish REN Zhongyang 1, 2, WU Yanyan 1, LI Laihao 1, YANG Xianqing 1, QI Bo 1, CEN Jianwei 1 ( 1. Key Lab. of Aquatic Product Processing of Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou , China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai , China) 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, temperature, we studied the drying 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 and the sensory score was under these conditions. Salted dry fish after heat pump drying had smaller chromatism, better quality and less fat oxidation with peroxide value of mg kg - 1 compared with fresh fish. The quality of salted dry fish was improved. Key words: salted dry fish; heat pump drying; processing; optimization ( ),, 1],, 2],, 3], : ; : : ( ) ; ( 2014C05XK01 ) ; ( A201201I04, A201301C01) : ( ),,, renzhongyang com : ( ),,, wuyygd@ 163. com

2 82 11 C/2, 10 mm, 4-5] CIE L *,, a * b *, L *,,, 0 100, 0, 100 a *,,, 80, 100 b * 19 -,, 80, ] 6] 7], 3, 3 8] 9] 10] 11] 12] L * a * b *, E E = : 13] 14] 15] ( L * ) 2 + ( a * ) 2 + ( b * ) 2 ] 1 / 2 ( Pseudosciaena polyactis) 16] ( Pandalus borealis) 17] ( Hypophthalmichthys molitrix) 18],,,, 10,,,,, 21],, ( Otolithes ruber) 24 h 2 h, ( ) ; ( GB204, Mettler ) ; ( HG53, Mettler ) ; 25, 1. 5 m s - 1 ( DC-P3, ),, %, 1. 5 ms - 1, % 30%40% 50%, %, 2 h ,,,, , 25, 30%, 20% 25% 2 d, 1. 0 m s m s m s - 1,,, 30%, 2 h 30%, DC-P3 1 Tab. 1 Sensory evaluation standards for salted fish type / score for evaluation appearence odour chewness,,,,,,,, aftertaste

3 1 : ,,, 3 3 L 9 3 4, 3 2 Tab. 2 2 Orthogonal design of factors and levels level / temperature ( A) / % relativity humility ( B) / m s - 1 wind speed ( C) g, GBT g, h, G G g ( g), M, M( % ) = 100 ( G - G g ) / G g SPSS Origin % 1. 5 m s - 1, 1 ( 1 - a) Fig. 1 Effect different temperatures, relative humidies and 30% wind speeds on moisture content in salted dry fish 1. 5 m s - 1,, gg gg - 1 ( d. b., ),,, 30% 1. 5 m s - 1, gg , m s - 1,, ( 1 - b), 50, 20% 30%40%50%, 40,,,,, , h gg gg % 30%

4 84 11, SPSS t, ( 3) t, 95%, 1. 0 m s ms ms m s - 1, 30% 30, 2. 0 m s m s %, 50 E E( P < 0. 05) ( 2 - a) E 30 20, 40 30,,,, m s , E, 50% E 20% 30% 40% ( P < 0. 05) E ( 2 - b), 30%,, 2, 30% Fig. 2 Effect of different drying temperatures, relative humidities E, and wind speeds on chromatic aberration of salted dry fish 30 30%, 50% E 1. 5 ms %, 30% E ( P < 0. 05) ( 2 - c) 1. 5 m s m s - 1, 30%,, ,,,,, ( 1 - c ),,, 22], 10, h, 1. 5 ms - 1, 10 h 2. 3,, , 1. 5 m s ( 3 - a) m s - 1, 30,,,,,, 30,

5 1 : 85 Tab. 3 3 t T test of moisture content in salted dry fish at different wind speeds paired difference gro up test object mean 95 % 95% confidence interval standard deviation standard error mean of difference t df ( ) Sig. ( 2 -tailed ) lower upper ms m s ms m s ms m s : P <0. 05 ; P < Note: P < indicates significant difference; P < indicates very significant difference ( 3 - b), 30%, 50%,,,,, 30% ( 3 - c), 1. 5 ms - 1,,,, 1. 5 m s , L ( 4) , , 66. 0, 3 > 3 > A 2 C 3 B 2, A 2 C 2 B 2 Fig. 3 Effect of different drying temperatures, relative,, humidities and wind speeds on sensory A 2 C 2 B 2, 30, 30%, 1. 5 m s - 1 quality of salted dry fish,

6 86 11 ( 5 6),, 2. 5,,,,,,,,, L 9 3 4,, 7 4 Tab. 4 Results of orthogonal experiment of salted dry fish / drying temperature No. ( A) / % drying humidity ( B) / m drying wind speed ( C) s - 1 blank chromatism sensory score chromatism K1 / K2 / K3 / R sensory score M1/ M2/ M3/ R Tab. 5 Result of variance analysis of sensory quality of salted dry fish source SS df MS F significance temperature * humidity wind speed error total : F 0. 05( 2, 2) = , F 0. 01( 2, 2) = , Note: F 0. 05( 2, 2) = , F 0. 01( 2, 2) = The same case in the following table.

7 1 : 87 6 Tab. 6 Result of variance analysis of chromatic aberration of salted dry fish source SS df MS F significance temperature * humidity wind speed error total variance Tab. 7 Comparison of salted dry fish dried by traditional method and heat pump drying sample of salted dry fish chromatism sensory score / mgkg - 1 peroxide value traditional dry heat pump dry , 79. 6, 2. 68, 88. 7, 2] BOERI C, SILVA F N, FERREIRA J, et al. Predicting the drying kinetics of salted codfish ( Gadus morhua ) :, semi-empirical, diffusive and neural network models J].,,, 46( 3) : , Int J Food Sci Technol, 2011, 3 ],,,., J]., 2012, 33 ( 24) : , 4 ],,, h gg g g g g g - 1 ( d. b. ) 40% solar assisted heat pump system J]. 30% 50% 2013, 72( 8 ) : m s m s m s m s - 1 sublimation and evaporation on the heat pump fluid bed drying of bovine intestines J]. Drying Technol, 2012, L , : ( 14 ) : ] YANG Z,, 30%, 1. 5 m ZHU E, ZHU Z, et al. A comparative study on intermittent s - 1, heat pump drying process of Chinese cabbage ( Brassica campes-, tris L. ssp) seeds J]. Food Bioprod Process, 2013, 91( 4) : 381,, , ],,,. J].,,, 2013, 34( 11) : ,, mgkg ],,,., : 1] U Y Y, REN Z Y. Mathematical modeling of drying kinetics of salted otolithes ruber at the different temperature J]. Res, 2013, 781 / 782 /783 / 784: J]., 2011, 7( 6 ) : 1-6. Adv Mater 5 ],,,. GC-MS N- J]., 2012, 8( 4) : ] SEVIK S, AKTAS M, DOGAN H, et al. Mushroom drying with Energ Convers Manage, 7 ] WIJITHA S, ODILIO A F, TRYGVE E. Influence of atmospheric J]., 2013, 11( 6) : ],,,. J]., 2013, 34( 4) : ]. - J].

8 88 11, 2013( 6) : ],,,. ( 23 ) : J]., 2014, 35 ( 4) : 1. 14],,,. changes of shrimp during boiling in salt solution J]. J]., 2013, 34( 11) : ],,,. 20]. J]., 2010 J]., 2013, 34( 12) : ],,. - 21],. J]. J]., 2013, 44( 5) : ],. J]., 22],,,. 2013, 32 ( 6) : ],,,. 50. J]., 2013, 29 19] NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S. Quality 2007, 72 ( 5) : ( 7) : , 2008( 4) : J Food Sci, J]., 2014, 40 ( 2 ) : 47 -

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: 307, [], [2],,,, [3] (Response Surface Methodology, RSA),,, [4,5] Design-Expert 6.0,,,, [6] VPJ33 ph 3,, ph, OD, Design-Expert 6.0 Box-Behnken, VPJ3 微生物学通报 FEB 20, 2008, 35(2) 306~30 Microbiology 2008 by Institute of Microbiology, CAS tongbao@im.ac.cn 生物实验室响应面分析法优化副溶血性弧菌生长条件刘代新宁喜斌 * 张继伦 2 (. 200090) (2. 20202) 摘要