Research Article | OPEN ACCESS
Osmotic Dehydration Combined with Microwave Drying of Tilapia Fillets: The Impacts of Osmosis Dehydration
1Bingyang Hu, 1, 2Zhenhua Duan and 1Yan Liu
1College of Food Science and Technology, Hainan University, Haikou 570228, Hainan
2Hezhou University, Hezhou 542899, Guangxi, China
Advance Journal of Food Science and Technology 2016 6:476-485
Received: September ‎12, ‎2015 | Accepted: September ‎25, ‎2015 | Published: June 25, 2016
Abstract
Tilapia fillets were processed by osmotic dehydration combined with microwave drying. The quality aspects were compared in terms of moisture content, lightness, shrinkage, rehydration and recovery capacity. The results indicated that saline solution had superior dehydration effect and the solid/liquid ratio had no obvious impact. With the increase of osmotic concentration, time and temperature, the moisture content, rehydration ratio and recovery ratio decreased and the shrinkage ratio increased to a certain degree, while the lightness index did not change significantly. The ideal combination was that the samples were permeated in 20% saline solution with solid/liquid ratio 1:20 for 2 h at 30°C.
Keywords:
Moisture content, osmosis dehydration, osmosis-microwave drying, quality indexes, tilapia fillets,
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