吴港城，茅周祎，沈康俊，段 续，张 慜
（江南大学食品科学与工程国家重点实验室，江苏 无锡 214036）
摘 要：针对海参传统干制技术周期长、复水困难、活性成分损失率大的问题，寻找一种合理的干制海参方法以有效保存海参中的活性成分，同时操作成本又较低。研究了不同干燥工艺对海参活性成分的影响规律，以及各种干燥方式的能耗和复水性，得出微波冷冻干燥可有效保存海参活性成分，其能耗较低，干燥周期较短。最后得出合理的微波冷冻干燥工艺参数：最佳物料表面温度上限设为60℃，最佳功率取2W/g。能耗比常规冷冻干燥节约近50%。
关键词：海参；微波；冷冻干燥；能耗；活性成分
Study on quality control technology of dehydrated Sea Cucumber
WU Gang-cheng, MAO Zhou-yi, SHEN Kang-jun, DUAN Xu, ZHANG Min
(The Key Laboratory of Food Science and Safety, Ministry of Education, Jiang Nan University, Wuxi 214036, China)
Abstract: The sea cucumber is a kind of food with high value, but it is easy to autolyze so that it has to be dehydrated before entering markets in many cases. In fact the traditional drying method of sea cucumber needs long time, and its product is difficult to rehydrate too. Besides, some active components lose greatly during traditional drying method. The object of this paper is to find a new drying method which can keep active components of sea cucumber well with relative low operation cost. The effect of different drying methods on the active component content and drying energy consumption were studied. It was found that microwave freeze drying could lead to perfect product quality and cost relative lower energy than traditional freeze drying. Finally, proper microwave drying parameters were gotten: The best temperature of the material surface is 60 ℃ as the maximum;the best power is 2W / g.At the same time, microwave freeze-drying can save nearly 50% energy more than traditional freeze-drying.
Key words: Sea cucumber; Microwave; Freeze-drying; Energy consumption; Active ingredient
基金项目：国家863高技术计划项目（2006AA09Z430）.
作者简介：吴港城（1985－），男，大学本科，从事食品加工与贮藏研究。
通讯作者：张慜（1962－），男，教授、博士生导师，从事食品加工与贮藏研究。Email:min@jiangnan.edu.cn
（《渔业现代化》 2008，35（5），47-51）
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