Microwave freeze drying of sea cucumber coated with nanoscale silver

被引：106

作者：

Duan, Xu ^{[2
,3
]}

Zhang, Min ^{[1
,2
]}

Li, Xinlin ^{[2
]}

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

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu Prov, Peoples R China

[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu Prov, Peoples R China

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

[4] Natl Univ Singapore, Dept Mech Engn, Singapore 117548, Singapore

[5] Natl Univ Singapore, Engn Sci Program, Singapore 117548, Singapore

来源：

DRYING TECHNOLOGY | 2008年 / 26卷 / 04期

关键词：

drying time; microwave freeze drying; nanoscale silver; sea cucumber; sterilization;

D O I：

10.1080/07373930801929136

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

To develop an improved dehydration method for sea cucumber, microwave freeze drying was tested as a potential method. According to our experimental results, microwave freeze drying can reduce drying time to about half of the traditional vacuum freeze-drying process. To ensure a high degree of sterilization, a novel nanoscale silver coating technique was combined with microwave freeze drying. Microwave freeze drying combined with nanoscale silver coating treatment leads to a much lower microorganism number with no significant effect on drying efficiency and sensory quality.

引用

页码：413 / 419

页数：7

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