宋  杨¹，张国琛¹，王彩霞¹，王  念²，王俊东¹，王麓璐¹
（1 大连水产学院机械工程学院，大连 116023；
2 秦皇岛出入境检验检疫局，秦皇岛 066002）

摘要：本试验采用热泵与微波真空联合的方式对海参进行干燥，并与单纯热泵干燥的试验进行了对比。结果表明，利用热泵+微波真空联合干燥方法与单纯热泵干燥比较，干燥时间缩短50%以上，产品复水率有较大提高。其中，先在热泵（温度T=30 ℃，湿度 RH=30%，风速V=1 m/s）中干燥至40%的含水率，再以微波真空（微波功率230 W，真空度0.060 MPa）干燥至13%湿基含水率，所得干燥海参的10 min复水率达到50%，收缩率减小到32.2%，干燥海参感官品质良好，色泽黑亮，参刺及表面无焦糊现象，外观形状保持完好，参体饱满。

关键词：海参干燥；热泵干燥；微波真空干燥

Combined heat pump and microwave-vacuum drying of sea cucumber
SONG Yang¹, ZHANG Guo-chen¹, WANG Cai-xia ¹, WANG Nian², WANG Lu-lu¹, WANG Jun-dong¹
( 1 College of Machinery Engineering，Dalian Fisheries University，Dalian 116023, China;
2 Qinhuangdao Entry-Exit Inspection and Quarantine Burean of P.R.C, Qinhuangdao 066002, China )

Abstract: For achieve high quality products and reduce the total drying time.Combined microwave-vacuum and heat pump drying facilities were assembled for sea cucumber drying, and compared with those of single-stage heat pump dried products as well. The experimental results proved that the combinations of microwave-vacuum and heat pump can t reduce by 50% of the drying time as compared with those by single-stage heat pump drying，and the rehydration rate of dried sea cucumber was improved. Especially, drying make water content to 40% in heat pump (T=30 ℃, RH=30%,V=1 m/s),then use microwave-vacuum (P=230 W, Pv=0.060 MPa) to make water content to 13% , the rehydration rate of dried sea cucumber was 50% in ten minutes, the shrinkage rate has been decreased to 32.2%. Moreover, the dried sea cucumber has a good sensory quality (the color is black and bright, no browned phenomenon on the thorns and surface, shape changed a little, maintained their integrity)

Key words: sea cucumber; combined drying; heat pump drying; microwave-vacuum drying; shrinkage rate; rehydration rate; sensory quality

基金项目：辽宁省教育厅科研项目（2004A012）

作者简介：宋杨（1982—），女，硕士，主要从事水产品加工机械及控制研究。E-mail: song_yang_1982@163.com

通讯作者： 张国琛(1965—)，男，教授，主要从事水产品加工机械及控制技术、设施渔业装备技术研究。E-mail: zhangguochen@dlfu.edu.cn

                                              （《渔业现代化》 2009，36（1），47-51）