Microwave Freeze Drying of Sea Cucumber Coated with Nanoscale Silver
Xu DuanState Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu, China ; Food and Biology Engineering College, Henan University of Science & Technology , Luoyang, ChinaMin ZhangState Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu, China ; School of Food Science and Technology, Jiangnan University , Wuxi, ChinaXinlin LiState Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu, ChinaArun S. MujumdarDepartment of Mechanical Engineering & Engineering Science Program , National University of Singapore , Singapore
2008en
ABI
Аннотация
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.
Ҳали таржима қилинмаган
Идентификаторлар
Иқтибослар ва манбалар
2 та иқтибос0 та фойдаланилган манба