Search for Author, Title, Keyword
Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying
More details
Hide details
Publication date: 2017-06-30
Pol. J. Food Nutr. Sci. 2017;67(2):145–150
In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100 mm length × 50 mm width × 5 mm height) were first osmoconcentrated in a trehalose solution combined with 4°C under atmospheric pressure for 1 h, different power of ultrasound and freeze-thawing respectively, then heat pump drying. The results showed that under the same drying method, the comprehensive score of ultrasound in 400 w was best, compared to freeze-thaw, the ultrasound pretreatment had a significant (P<0.05) effect on the color and Ca2+-ATPase activity, but had no significant (P>0.05) effect on the rehydration and texture. However, both of them significantly (P< 0.05) affected the quality in comparison to that of osmosis at 4°C. It indicates that suitable ultrasonic pretreatment conditions improve the quality of dried products effectively and the conclusion of this research provides reference for heat pump dried similar products.
Reference Module in Food Science
Theofania Tsironi, Petros Taoukis
Effect of pretreatment on water migration and volatile components of heat pump dried tilapia fillets
Min Li, Zhiqiang Guan, Yunting Ge, Xinyu Zhang, Changming Ling
Drying Technology
The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets
Qi Wang, Bing Liu, Jun Cao, Chuan Li, Zhenhua Duan
Journal of Food Process Engineering
Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia
Ríos Olvera, Ulloa Armando, Ulloa Rosas, Rosales Bautista, Ramírez Ramírez, Leyva Gutiérrez, Carrillo Silva
CyTA - Journal of Food
The quality evaluation method of tilapia fillets stored at 3 and −2°C based on fractal dimension changes
Zheng Chen, Aiguo Feng
Journal of Food Process Engineering
Pulse vacuum pretreatment technology and neural network optimization in drying of tilapia fillets with heat pump
Min Li, Yangyang Wu, Yunting Ge, Changming Ling
Journal of Food Processing and Preservation
Tilapia Culture
Abdel-Fattah El-Sayed
Drying temperature regulates vigor of high moisture rice seeds via involvement in phytohormone, ROS, and relevant gene expression
Yu‐tao Huang, Wei Wu, Ti‐yuan Zhao, Min Lu, Hua‐ping Wu, Dong‐dong Cao
Journal of the Science of Food and Agriculture
The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions
Jing Luo, Min Li, Ying Zhang, Man Zheng, Ling Ming
Food Science & Nutrition
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
Shasha Cheng, Wentao Su, Long Yuan, Mingqian Tan
Drying Technology
High Drying Temperature Accelerates Sunflower Seed Deterioration by Regulating the Fatty Acid Metabolism, Glycometabolism, and Abscisic Acid/Gibberellin Balance
Yutao Huang, Min Lu, Huaping Wu, Tiyuan Zhao, Pin Wu, Dongdong Cao
Frontiers in Plant Science