Optimization Of Combined Drying Technology And Prediction Of Shelf Life Of Ribbonfish

Ribbonfish is rich in resources,delicious taste,high nutritional value,is one of the main varieties of aquatic products processing in China.Due to its own tissue characteristics and nutritive components,the hairtail tends to spoil and deteriorate after death.Under the action of various enzymes and microorganisms,the fish's physical and chemical indicators and biological activities will change to a great extent,resulting in a decrease in its quality..As an important treatment method in the processing of aquatic products,the drying technology can change the structure and physicochemical properties of the fish body of the taped fish to a certain extent,maintain the quality level of the product,and increase the commercial value of the product.Based on the traditional drying treatment technology,this experiment develops a new type of drying method that is efficient,energy-saving,and environmentally friendly by studying the drying effect,process parameters,and the analysis and prediction of the shelf life of dried squid products.And through its analysis of the drying process of the striped fish products,it provides a theoretical basis for the practical application of heat pump-hot air combined drying technology.In order to study the different effects of single-stage drying and multi-level drying on dried raw materials of tapefish,the drying process of heat-pump drying,hot-air drying,and heat pump-hot-air drying was used to dry the raw materials of the tapefish,and the physical and chemical indexes of the samples were determined.It was found that heat pump drying and heat-pump hot air combined drying can effectively maintain the product quality at a relatively high level.The total number of colonies,TVBN,SMER value,color difference value,and rehydration ratio index of dried products by these two methods are superior to hot air.Single-stage drying method;In terms of product energy consumption,heat pump-hot air combined drying process has the lowest energy consumption,the highest drying efficiency,the most energy-saving,and there is a significant difference between the two groups using a single-stage drying process,so the heat pump-hot air combined drying On the basis of the effective maintenance of product quality,the technology also has the advantages of energy saving,and it is very feasible to apply it to actual production.In order to study the effect of the heat pump-hot air combined drying technique on the drying effect,the experimental drying process was carried out using the combined drying technique.The single factor analysis was performed on the conditions affecting the drying effect under different conditions.With the joint drying technology processing temperature rise,the drying rate is higher,but it will cause the sensory score score to drop;the lower the relative humidity is,the higher the drying efficiency is,but the relative humidity is too low for the drying of the tapering product;the air flow rate increases.The conference has a negative impact on the drying rate;with the increase in the amount of feed,the drying rate decreases,and the sensory quality and SMER value of the product rises significantly.Therefore,increasing the feed amount to a certain extent can increase the drying efficiency and improve energy efficiency.The utilization rate.Through the evaluation of the main technical parameters of the heat pump-hot air combined drying technology in the process flow,the three process parameters of the heat pump link drying temperature,the hot air link drying temperature and the conversion point moisture content are all very important for the product's drying comprehensive performance index.Impact,the degree of influence on the product's comprehensive drying effect from the largest to the smallest is the conversion point moisture content> heat pump link drying temperature> hot air link drying temperature.The response surface method was used to optimize the combined drying process parameters.The optimal process parameters for the combined drying process were: the drying temperature of the heat pump drying section was set at 50°C;the set temperature of the hot air drying section was 44°C;the moisture content at the conversion point was 33%.The squid products processed under this process parameters can not only maintain good quality but also have the advantage of energy saving.In the experiment,the total number of colonies,acid value and peroxide value of dried squid products stored at different temperatures were analyzed and tested.It was found that the total number of colonies within the product was increased with the prolonged storage time of squid dried products stored at different temperatures.Oxidation value and acid value both showed an upward trend.With the increase of storage temperature,the total number of colonies,peroxide value and acid value also showed an upward trend.The quality of dried octopus products stored at high temperature was prolonged with the storage time.The larger increase is not conducive to the preservation of dry products.Combined with the first-order kinetics model,the shelf-life analysis and prediction model for the total number of colonies,peroxide value and acid value of the product was established,and the product shelf life was 167 d at 35°C;the shelf life of the product was 118 d at 40°C.