中文摘要：

为了研究微波条件对渗透-微波联合干燥罗非鱼片水分及品质的影响,将新鲜鱼片（25mm×20 mm×3 mm）在30℃下经质量分数为20%、固液比1：20 g/mL的盐溶液渗透2 h后,置于不同微波功率（100 W~400 W）、微波时间（1 min~5 min）、装载量（5 g~25 g）下进行干燥,得到干燥罗非鱼片含水率、水分活度、白度、收缩率、复水率、复原率等指标的变化曲线。利用正交试验对微波条件进行优化,并与热风干燥进行比较。结果表明：微波功率越大、微波时间越长、装载量越小,干燥后鱼片含水率越小,水分活度越低,复水率越高,复原率越低;白度随各因素增大均呈先升高后降低的趋势;而收缩率随微波功率和微波时间增大先降低后小幅升高,随装载量增大则先升高后降低。经优化得到罗非鱼片渗透-微波联合干燥最佳微波工艺参数为：微波功率400 W,微波时间5 min,装载量10 g。与热风干燥相比,渗透-微波联合干燥能更好地脱除鱼片水分并保持品质,该研究结果为罗非鱼深加工技术提供了理论依据。

英文摘要：

The influence of microwave conditions on moisture indicators and quality characteristics of dried tilapia fillets was investigated in this paper.Tilapia was possessed by a hybrid drying method of osmotic dehydration combined with microwave drying.Fresh tilapia fillets were soaked in salt solution with the concentration of 20% and the solid/liquid ratio of 1：20 for 2 h at 30 ℃.Then drying with different microwave power（100 W~400 W）,microwave time（1 min~5 min） and loadage（5 g~25 g） respectively,the quality aspects were compared in terms of their moisture content,moisture activity,lightness index,shrinkage ratio,rehydration ratio and recovery ratio.The microwave conditions were optimized by orthogonal experimentation.In addition,the process was compared to hot air drying.The results indicated that with the increase of microwave power,the extension of microwave time and the decrease of loadage,the moisture content,moisture activity and recovery ratio of dried tilapia fillets decreased and the rehydration ratio increased.The lightness index offered upgrade firstly than descending latter tendency along as the increasing of every factor.While the shrinkage ratio decreased firstly and slightly increased subsequently when microwave power and microwave time increased; However,it showed the opposite trend with the increase of loadage.The optimized microwave conditions were as follows： microwave power 400 W,microwave time 5 min,and loadage 10 g.Compared to hot air drying,the osmosismicrowave drying removed more moisture and kept better quality of tilapia fillets.This study thus provides a theoretical basis for intensive processing of tilapia.