Dehydration and Rehydration of Cooked Mussels
Dehydration and Rehydration of Cooked Mussels
复制标题
DOI：
10.1515/ijfe-2015-0275
复制
发表时间：
2016-03
影响因子：
1.6
通讯作者：
G. Tribuzi;J. Laurindo
中科院分区：
文献类型：
--
作者：
G. Tribuzi;J. Laurindo
摘要本研究的目的是探讨不同的干燥方法(烘箱干燥、真空干燥和冷冻干燥)对煮熟贻贝肉的复水性和保水性。干燥曲线是使用在线称重系统获得的，该系统允许在加工过程中连续监测样品重量。考察了处理温度对干燥速度和脱水样品性能的影响。在所研究的条件下，冷冻干燥比其他干燥方法具有更高的干燥速率和更少的结构变化。烘干和真空干燥贻贝的平衡复水能力比冷冻干燥样品在20℃复水时的复水能力低约37%，而在80℃复水时的复水能力低约21%。
Abstract 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 °C and about 21 % lower for rehydration performed at 80 °C.