基于OD前处理的罗非鱼片VMD行为及机理

The traditional drying technologies has not meeted the demand of people for yield and quality of dried products, such as long drying time, high energy-consumption, unstable quality, and so on. With the improvement of people's life, we need to find some new dehydration technologies to improve the yield and quality of dried food products. Howerer, development of any new drying technology can not do without research of basic drying theory.At present, Hainan's research in basic theory of aquatic product processing and storage is very poor, which has limited severely the development level of the local fisheries industry and technology of aquatic product processing. Tilapia culture has expanded rapidly during the last decade as a result of technological advances associated with the intensification of culture practices, and tilapia is a dominant aquatic resource in Hainan province and used as a research object. Drying of fish is important, because it preserves fish by inactivating enzymes and removing the moisture necessary for bacterial and mold growth.Based on our previous research achievements such as hot air microwave drying(AMD), combined dehydration with osmotic and microwave drying(OMD) for tilapia fillets, the objective of this project is to research the dehydration, physical properties and quality change characteristic of fresh sliced tilapias under different treatment conditions including osmotic medium, concentration, ratio of solid to liquid, temperature, time, microwave power, vacuum degree and so on; to explore the feasibility of combined dehydration with osmotic and microwave vacuum treatment for sliced tilapias; to form a new model of dehydration processing for sliced tilapia based on osmotic dehydration and microwave vacuum drying(OD-VMD); to investigate the dehydration behavior and dynamics of sliced tilapias during OD-VMD treatment; to try to establish suitable mathematical models through analyzing test data with computer simulation technology; to compare effect of both OD-VMD and OMD on the dehydration behavior and quality changes sliced tilapias. This project focuses on solving the science problem of restricting the development of Hainan tilapia industry. These results would be the basis for the application of new dehydration technology to processing tilapia and other aquatic product. Some conclusions would be used as complementary of the aquatic product processing and storage theory applied in university course teaching. It is to promote the development of Hainan tilapia industry through the research of this project. Implement this project plans would play an active promote role in basic theory research of aquatic product processing and storage in Hainan province. In addition, it would be very significant for sustainable, fast and normal development of Hainan's fisheries industry economy.

传统干燥技术已经不能满足人们对其产量和品质的要求，而任何新型的干燥技术的应用都离不开干燥基础理论的研究。本课题在前期热风微波干燥、渗透微波干燥（OMD）等研究成果的基础上，以海南优势水产品资源罗非鱼为研究对象，通过生命科学、食品科学、计算机科学与技术等多学科交叉，采用渗透脱水（OD）预处理，真空微波联合干燥(VMD )的方法，研究渗透介质、浓度、固液比、温度、时间、真空度等不同因子对罗非鱼片的脱水、物性和品质变化的影响，获得罗非鱼片脱水行为及品质变化的基础数据，建立基于OD前处理的罗非鱼片VMD的联合处理方法（OD-VMD），研究罗非鱼片OD-VMD的行为特征及其动力学，采用计算机技术进行数值模拟并建立数学模型。比较OD-VMD和OMD两种干燥模式对鱼片脱水及品质变化的影响，探索它们的作用特征。研究成果，为开发微波能在罗非鱼加工中的应用研究提供理论依据，为促进罗非鱼产业的健康发展奠定基础。

传统水产品干燥技术已经不能满足人们对其产量和品质的要求，而任何新型的干燥技术的应用都离不开干燥基础理论的研究。本项目以海南优势水产品资源罗非鱼为研究对象，在前期热风微波干燥、渗透微波干燥（OMD）等研究成果的基础上，采用渗透脱水（OD）预处理，真空微波联合干燥(VMD )的方法，以水分含量、水分活度、水分比、复水率、复原率、收缩率、电导率、L值、pH值、营养成分、色差和质构等为指标，采用质构仪、色差计、电子显微镜和化学分析等手段，研究了渗透介质种类、渗透浓度、固液比、渗透温度、渗透时间、微波功率密度、微波时间、微波间隙比、真空度、鱼片规格等不同因子对罗非鱼片的脱水、物性和品质变化的影响，获得罗非鱼片脱水行为及品质变化的基础数据，建立了基于 OD 前处理的罗非鱼片 VMD 的联合处理方法（OD-VMD），研究了罗非鱼片 OD-VMD 的行为特征及其动力学，采用计算机技术进行数值模拟并建立了数学模型，发现Midilli方程拟合效果良好，适合于描述罗非鱼片OD-VMD 干燥过程，为罗非鱼片OD-VMD过程的数学模拟及预测、OD-VMD理论发展和干燥新技术的开发提供依据。比较 OD-VMD 和 OMD 两种干燥模式对鱼片脱水及品质变化的影响，发现OD-VMD 和OMD两种干燥在鱼片的品质、组织结构等方面要远远优于热风干燥。OD-VMD在鱼片微观结构、营养成分、硬度和复水率等方面要稍好于OMD干燥，且能耗低于真空微波干燥。已经发表论文6篇，申请国家专利1项，培养硕士研究生4名。研究成果，为开发微波能在罗非鱼加工中的应用研究提供理论依据，为促进罗非鱼产业的健康发展奠定基础，为罗非鱼的加工新技术研究提供理论依据，对海南省乃至全国水产品加工的基础理论研究有着积极的推动作用。