碩士 / 國立海洋大學 / 水產食品科學系 / 85 / The feasibility of drying dough and seafood products treated with Far Infrared Radiation (FIR) was studied. We first proved that circulating hot air accompanying FIR increased the drying rate of dough. Treatment of FIR also increased drying rate for silver anchovy (Spratelloides gracilis) dehydration. The drying rate increased with increasing plate and air temperatures. The volatile base nitrogen (VBN), thiobarbituric acid (TBA), sensory evaluation and the extent of browning reaction were analyzed for FIR-dried products and compared with that of a comercial product. The overall sensory evaluation of silver anchovy is higher than that of the marketed product. The drying rate of FIR-dehydrated spear shrimp (Parapenaeopsis hardwickii) was correlated to plate and air temperatures. A quadratic model relating TBA with plate and air temperature was obtained. We concluded that drying seafood by FIR has the effects of increasing drying rate and improvign the quality of the product. Although plate to sample distance has negligible effects comparing to other variables, it is positively correlated to drying rate. Case hardening may be responsible for this. Further verification is required.
| Identifer | oai:union.ndltd.org:TW/085NTOU3084001 |
| Date | January 1997 |
| Creators | 連偉任 |
| Contributors | 傅文榮 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 62 |
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