Journal
DRYING TECHNOLOGY
Volume 31, Issue 16, Pages 1911-1918Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2013.783592
Keywords
Hot-air drying; Intermediate-wave infrared-assisted convection drying; Low-frequency microwave drying; Product quality; Squid cubes
Categories
Funding
- China 863 HI-TECH Research and Development Program [2011AA100802]
- Jiangsu Province RD Project [BY2012063]
Ask authors/readers for more resources
The effects of three different drying methods (e.g., intermediate infrared-assisted convection drying, low-frequency (915MHz) microwave drying, and hot-air drying) on the quality of squid cubes were investigated. The quality parameters used to evaluate the drying efficiency were color, shrinkage, rehydration ratio, and hardness of the final dried products. The results showed that intermediate infrared-assisted convection drying and low-frequency microwave drying have the advantages over hot-air drying in terms of drying rate, shrinkage percentage, and rehydration ratio. Low-frequency microwave-dried samples displayed a puffed structure and their hardness was the highest. The intermediate-wave infrared-assisted convection drying, at 60 degrees C, was identified as the best method for squid-cube drying in this study.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available