Heat Transfer Effect of Heating Package and Its Effect on Rehydration Quality of Freeze-dried Fish Meat
[Objective]The aim of this study is to explore the influence factors of heat transfer of heating package and its effect on rehydration quality of freeze-dried fish meat.[Method]The effects of heat source(70,80,90 and 120 g),activator(2.0 times,2.5 times,3.0 times and 3.5 times),liner materials(aluminum and PP)and ambient temperature(6,17and 25℃)on the heat transfer were studied,and the changes of fish rehydration quality during reheating process were analyzed.[Results]With the increase of heat source quality,the heat transfer effect increased significantly(P<0.05),and heat preservation was better.Heat transfer performance was good when activator was 3.0-3.5 times as heavy as heating package.The heat release and heat absorption were positively correlated with the heat source mass and the ambient temperature.The hydration reaction of heating package was violent,with heating package swelling up to 2 times in volume,and large amount of energy releasing in the early stage of the heating process whenheating package was 90 g,activator was 3.0 times as heavy as heating package,under 25℃,which induced rapid rehydration and reheating of dried fish.No significant difference was observed for heat transfer of liner materials(P>0.05).The fish muscle rehydrated within 10-15 min,and the center temperature of the fish muscle was above 90 ℃.The hardness of the fish was about 70 g after rehydration,and the difference of elasticity and chewiness was not significant.[Conclusion]Self-heating product is recommended to use heat source mass≥90 g,activator 3.0-3.5 times as heavy as heating package,liner materials of aluminum or PP,ambient temperature above 6℃.Under these conditions,reheating 10-15 min can make good fast food by self-heating products.
heating packageheat transfer effectfreeze-dried fishtexture
国家科技期刊平台
NSTL
万方数据
