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Vacuum Freeze-Drying of Ultrasonic Dehydrated Tilapia Fillets
Author(s): 
Pages: 618-623
Year: Issue:  6
Journal: Chinese Journal of Vacuum Science and Technology

Keyword:  UltrasonicPretreatment powerTilapia filletsVacuum freeze-dryingMagnetic resonanceQuality indicators;
Abstract: We experimentally addressed the vacuum freeze-drying of the ultrasonic dehydrated tilapia fillets.The impact of the ultrasonic power on the vacuum freeze-drying behavior,including the moisture’s content,state and distribution,water activity,whiteness,rehydration-rate and texture,was investigated.The results show that the ultrasonic dehydration significantly improved die quality of freeze-dried tilapia fillets.For example,depending on the ultrasonic power,the temperature of the dehydrated sampleincreased slowly in the early stage but much faster in the later stage in freeze-drying,reaching most rapidly to a plateau at 450 W.As the power increased,the moisture content and water activity changed in a decrease-increase mode;in contrast,the rehydration-rateand whiteness varied in an increase-decrease manner.Evaluated of the properties in weighted-score method,the ultrasonic dehydration increased the score by 68.55% to 273.42%(at 450 W).Moreover,the ultrasonic dehydration remarkably bettered the chewiness and taste of the vacuum freeze-dried tilapia fillets.
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