Dehydration and Rehydration of Cooked Mussels

被引：10

作者：

Tribuzi, G. ^{[1
]}

Laurindo, J. B. ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Dept Chem & Food Engn, EQA CTC UFSC, BR-88040900 Florianopolis, SC, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2016年 / 12卷 / 02期

关键词：

mussels; drying; freeze-drying; rehydration; water-holding capacity; COD GADUS-MORHUA; MOISTURE; STORAGE; DRYER;

D O I：

10.1515/ijfe-2015-0275

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate different drying methods (oven-drying, vacuum-drying, and freeze-drying) applied to cooked mussels meat and the resulting rehydration and water-holding capacity. Drying curves were obtained using an online weighting system that allows continuous monitoring of sample weight during processing. The influence of the processing temperature on the drying rates and on the properties of dehydrated samples was assessed. In the studied conditions, freeze-drying presented higher drying rates and less structure alterations compared to the other drying methods investigated. The equilibrium rehydration capacity of oven-dried and vacuum-dried mussels was about 37% lower than rehydration capacity of freeze-dried samples for the rehydration performed at 20 degrees C and about 21% lower for rehydration performed at 80 degrees C.

引用

页码：173 / 180

页数：8

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