Hot-air Drying of Antarctic Krill Under Variable Temperature Process

• Main Authors: Tiantian MA, Jie OUYANG, Zhefei XIAO, Jian SHEN
• Format: Article in Journal/Newspaper
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 2023
• Subjects: antarctic krill; variable temperature; hot-air drying; drying time; protein; fat; astaxanthin; Food processing and manufacture; TP368-456; Antarctic; Antarc*; Antarctic Krill
• Online Access: https://doi.org/10.13386/j.issn1002-0306.2022090064; https://doaj.org/article/2c97ecb70bac479dbf21f58cdbeaca47

In order to explore a kind of hot-air drying of Antarctic krill under variable temperature process, the drying time, protein, fat and astaxanthin content were taken as indicators, the effects of first phase of the drying temperature, second phase of the drying temperature and moisture content point on the drying effect of Antarctic krill were studied, the drying effect was evaluated by multi-index comprehensive scoring method, the drying technology of dried Antarctic krill was optimized by orthogonal optimization test based on single factor experiments. The results showed that the optimum hot-air drying of Antarctic krill under variable temperature process were first phase of the drying temperature 55 ℃, second phase of the drying temperature 85 ℃, moisture content point 50%. The dried Antarctic krill obtained by this optimized process were the content of protein, fat, astaxanthin and drying time 69.24%, 19.79%, 232.72 μg/g, 300 min, respectively, and the comprehensive score of drying effect was 99.05.