魚肉ｿｰｾｰｼﾞ通気乾燥工程における食材構造変化と水分存在状態の評価

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  • ギョニク ソーセージ ツウキ カンソウ コウテイ ニ オケル ショクザイ コウゾウ ヘンカ ト スイブン ソンザイ ジョウタイ ノ ヒョウカ
  • Evaluation of the Structure Modification and Moisture State Change of a Fish Paste Sausage induced in the Forced Ventilation Drying

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Evaluating moisture transfer mechanism of foods during drying, pore structure of food solids and moisture states distributed in food matrix were studied in detail by using fish paste sausage which was previously prepared in uniformly distributied moisture at a given moisture content (W_0) due to the poultice up process.　The pore structure modification caused by the progress of dehydration was directly examined with scanning electron microscopy (SEM) photographs and quantitatively evaluated by a void fraction (V_f) given as the ratio of void area against total area. V_f drastically changed at W_0＝100％-d. b. with V_f?__? 0.04(士0.03)in region l (W_0＞100％-d. b.) and V_f?__? 0.3(士0.08)in region II (W_0＜100％-d. b.).The dynamic change in moisture states was evaluated by the graphical analysis of temperature programmed desorption (TPD) profiles and the results obtained proposed three different states，namely free water，multi-layered adsorbed water and gaseous water, which consistently belonged to the region l for the former two and region II for the latter.

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