Hot-air Drying of Antarctic Krill Under Variable Temperature Process

MA Tiantian; OUYANG Jie; XIAO Zhefei; SHEN Jian

doi:10.13386/j.issn1002-0306.2022090064

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 182-190. > DOI: 10.13386/j.issn1002-0306.2022090064

MA Tiantian, OUYANG Jie, XIAO Zhefei, et al. Hot-air Drying of Antarctic Krill Under Variable Temperature Process[J]. Science and Technology of Food Industry, 2023, 44(14): 182−190. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090064.

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Hot-air Drying of Antarctic Krill Under Variable Temperature Process

MA Tiantian^{1, 2, 3, 4,},
OUYANG Jie^{1, 2, 3, 4},
XIAO Zhefei^{1, 3, 4},
SHEN Jian^{1, 2, 3, 4, ,}

1.
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China
2.
Laoshan Laboratory, Qingdao 266200, China
3.
Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
4.
National R&D Branch Center for Aquatic Product Processing Equipment, Shanghai 200092, China

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Received Date: September 07, 2022
Available Online: May 14, 2023

Graphical Abstract

Abstract

Abstract

In order to explore a kind of hot-air drying of Antarctic krill under variable temperature process, the drying time, protein, fat and astaxanthin content were taken as indicators, the effects of first phase of the drying temperature, second phase of the drying temperature and moisture content point on the drying effect of Antarctic krill were studied, the drying effect was evaluated by multi-index comprehensive scoring method, the drying technology of dried Antarctic krill was optimized by orthogonal optimization test based on single factor experiments. The results showed that the optimum hot-air drying of Antarctic krill under variable temperature process were first phase of the drying temperature 55 ℃, second phase of the drying temperature 85 ℃, moisture content point 50%. The dried Antarctic krill obtained by this optimized process were the content of protein, fat, astaxanthin and drying time 69.24%, 19.79%, 232.72 μg/g, 300 min, respectively, and the comprehensive score of drying effect was 99.05.
- Antarctic krill,
- variable temperature,
- hot-air drying,
- drying time,
- protein,
- fat,
- astaxanthin

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References (42)

References

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