Abstract: The characteristics of Antarctic krill and the variation of its quality during the tube bundle drying process were explored to provide process parameters for the processing of Antarctic krill powder with high quality. With the drying temperature set at 110 ° C, 120 ° C, 130 ° C, 140 ° C and 150 ° C respectively, material temperature, moisture content and drying rate of Antarctic krill used as drying characteristic indexes, the crude protein, crude fat, astaxanthin and color of Antarctic krill during drying were detected. The results show that the higher the drying temperature is, the shorter the drying time will be for reaching the drying end. The time will be shortened by 10-20min for every 10℃ increase in temperature. When the material moisture content ≥ 60% and the material temperature ≤ 60℃, there was little difference in nutrient content in each group. When the material moisture content < 60% or the material temperature > 60℃, the content of astaxanthin and fat changed significantly (P<0.01). Conclusion: in processing of Antarctic krill with tube bundle dryer, when the material moisture content ≥ 60% and the material temperature ≤ 60℃, the drying temperature between 130℃ and 150℃ can be used to improve the drying efficiency; when the material moisture content ＜ 60% or the material temperature > 60℃, the drying temperature < 120℃ should be adopted to obtain Antarctic krill powder with higher quality.

Key words: Antarctic krill, tube bundle dryer, drying characteristics, nutritional quality

摘要： 探究南极磷虾管束干燥过程的特性及品质变化规律，为高品质虾粉加工提供工艺参数。设置110℃、120℃、130℃、140℃和150℃ 5组干燥温度，以南极磷虾料温、水分含量、干燥速率为干燥特性指标，检测干燥过程中南极磷虾粗蛋白、粗脂肪、虾青素和色泽变化。结果显示：管束干燥温度越高，达到干燥终点所用时间越短，每升高10℃，时间缩短10~20 min；当物料水分≥60%且物料温度≤60℃时，各组营养含量变化差异不大；当物料水分<60%或物料温度>60℃，各组虾青素和脂肪含量变化极其显著（P<0.01）。研究表明：采用管束干燥机加工南极磷虾，当物料水分≥60%且物料温度≤60℃时，可采用130℃~150℃的干燥温度以提高干燥效率；当物料水分<60%或料温>60℃时，宜采用<120℃的干燥温度，以获得较高品质的虾粉。

关键词: 南极磷虾, 管束干燥设备, 干燥特性, 营养品质