A novel dielectric drying method of sea cucumber

被引：18

作者：

Duan, Xu ^{[1
,2
]}

Zhang, Min ^{[1
,3
]}

Mujumdar, Arun S. ^{[4
,5
]}

Huang, Lue L. ^{[1
]}

Wang, Hui ^{[2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214036, Peoples R China

[2] Henan Univ Sci Technol, Food & Biol Engn Coll, Luoyang 471003, Peoples R China

[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

[4] Natl Univ Singapore, Dept Mech Engn, Singapore 117576, Singapore

[5] Natl Univ Singapore, Engn Sci Program, Singapore 117576, Singapore

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 12期

关键词：

Dehydrate; dielectric loss factor; dielectric property; drying time; impregnation; microwave freeze drying; nanoscale calcium; pretreatment; sea cucumber; MICROWAVE; COMPONENTS; QUALITY;

D O I：

10.1111/j.1365-2621.2010.02419.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>The sea cucumber autolyses readily so it must be dehydrated for preservation. Traditional drying methods of sea cucumber need very long time and have adverse effect on quality. Hence, a novel microwave freeze drying technique was developed to dry sea cucumber. Because microwave heating is a function of dielectric properties of the material in microwave field, dielectric properties of sea cucumber were determined. As expected, the dielectric loss factor of sea cucumbers was very low in frozen state, and several pretreatments (nanoscale calcium carbonate impregnation and vacuum impregnation, salt impregnation, etc.) were analysed to improve the dielectric properties of sea cucumber. Vacuum impregnation with nanoscale calcium carbonate combined with microwave freeze drying was found to be an efficient drying method for sea cucumber by anova (P < 0.01). Compared with microwave freeze drying method without any treatments, this drying method could reduce the drying time by up to two hours.

引用

页码：2538 / 2545

页数：8

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