Journal of Food, Agriculture and Environment

Effect of drying methods on quality of abalone

Author(s):

Sunxian Zhang *, Baodong Zheng

Recieved Date: 2013-07-08, Accepted Date: 2013-10-18

Abstract:

The quality of abalone dried by sun drying (SD), freeze drying (FD), hot-air drying (HAD), and microwave-vacuum drying (MVD) were investigated. The quality parameters were compared according to the rehydration, color, texture, and content of amino acids. The cohesiveness, viscosity, and chewiness of the products dehydrated by MVD were much better than in the other methods. The color of these products was mostly accepted by the consumers. Meanwhile, the rehydration quality of the MVD products was only secondly to that of the FD samples, and the amino acids in the products were more even distributed than in the others. Consequently, the optimal drying method for the abalones was MVD.

Keywords:

Abalone, sun drying, hot-air drying, freeze-drying, microwave-vacuum drying, texture, color

---

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 444-447

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :