COMBINED ELECTROHYDRODYNAMIC AND VACUUM FREEZE DRYING OF SEA EA CUCUMBER

摘要：

In order to improve the drying qualities of sea cucumber, combination of electrohydrodynamic (EHD) drying and vacuum freeze drying (FD) was examined as a potential mean.The energy consumption of combination, EHD drying and FD; the shrinkage, rehydration ratio; the protein content and sensory properties such as colour and trimness of the dried product were measured.Compared with FD drying, the combined process take less drying time and energy consumption, compared with EHD drying, the combined process had lower shrinkage rate, higher rehydration rate and protein content, and better sensory qualities.

关键词： sea cucumber electrohydrodynamic drying vacuum freeze drying energy consumption shrinkage

作者: Bai Yaxiang Yang Yaxing Huang Qiang

作者单位: College of Science,Dalian Ocean University51 Heshijiao Street,Shahekou district,Dalian,116023,China College of Science,Dalian Ocean University51 Heshijiao Street,Shahekou district,Dalian,116023,China

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-5

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）