Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of drying methods on quality of abalone


Sunxian Zhang *, Baodong Zheng

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


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.


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

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