DRYING AND SORPTION ISOTHERMS OF TROUT FILLETS ( Oncorhynchus mykiss mykiss) DEHYDRATED IN ATRAY DRYER
In this work, the influence of NaCl and drying conditions on physical characteristics (moisture content, water activity and color difference) of trout fillets during drying by tray was investigated.The factors investigated were temperature (50 to 70 °C), concentration of NaCl (0 to 10 ％ w/w) and surface area (3 to 35 cm2).It was used a second degree polynomial model to describe the response variables.The analysis of variance (ANOVA) for all coded models indicated that the models were statistically significant (p≤0.10).In general, it was observed that the drying of trout fillet was influenced by temperature, NaCl concentration, and surface area.The sorption isotherms of dehydrated trout showed the typical shape characteristic of products rich in proteins.
Drying trout fillets surface methodology sorption isotherms
G.Aguilar-Vázquez E.Bola(n)os M.Jiménez A.Ragazzo G.Luna-Solano
Instituto Tecnológico de Orizaba,División de Estudios de Posgrado e InvestigaciónOriente 9 No.852,C. Instituto de Ciencias Básicas,Universidad Veracruzana.Apdo.Postal 572,C.P.91192,Xalapa,Veracruz,Méxi Laboratorio de Investigación en Alimentos,Instituto Tecnológico de Tepic,Av.Tecnológico no.259,C.P.6 Instituto Tecnológico de Orizaba,División de Estudios de Posgrado e Investigación Oriente 9 No.852,C
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-5
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）