Abstract

Freeze-dried dumplings can meet people’s requirements for food with nature, nutrition, safety, health and convenience and have a potential market prospect. However, high cost and poor rehydration properties limited its development. Aiming at reducing energy consumption the rehydrate properties of freeze-dried dumplings, the effects of freeze-drying including pre-freezing temperatures, pre-freezing time, drying temperatures and drying time on the drying rate and rehydration ratio of dumplings were investigated in this study. The result shows that, in the process of freeze-drying dumplings, the optimal condition is that the fresh dumplings were firstly frozen for 3.5 h and secondly dried for 20 h in the sublimation drying process; finally the dumplings continued to be dried for 6 h for the secondary drying. Under this condition, the drying rate is 2.65%/h and the rehydration ratio is 1.99.

Keywords:

Dumplings, drying rate, rehydration ratio, vacuum freeze-drying,

References