Effects of osmotic dehydration vacuum-microwave drying on the properties of tilapia fillets

Bing Liu, Jun Cao, Ai-Guo Feng, Yan Liu, Qun Yu, Chuan Li and Zhen-Hua Duan
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Bing Liu: College of Food Science and Technology, Hainan University, Haikou, P.R. China
Jun Cao: College of Food Science and Technology, Hainan University, Haikou, P.R. China
Ai-Guo Feng: College of Food Science and Technology, Hainan University, Haikou, P.R. China
Yan Liu: Institute of Food Science and Engineering, Hezhou University, Hezhou, P.R. China
Qun Yu: College of Food Science and Technology, Hainan University, Haikou, P.R. China
Chuan Li: College of Food Science and Technology, Hainan University, Haikou, P.R. China
Zhen-Hua Duan: College of Food Science and Technology, Hainan University, Haikou, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 2, 169-174

Abstract: A novel drying method based on vacuum-microwave dehydration was developed to investigate the effects of different microwave gap ratios (MGR), microwave times, power densities and degrees of vacuum after osmotic pre-treatment on tilapia fillets. The results showed that the moisture value of fillets was decreased with the increased drying time, power density and vacuum degree. The shrinkage ratio, rehydration ratio and total colour change increased with elevated microwave time and power density. A high degree of vacuum was beneficial to the qualities of fillets. In conclusion, tilapia fillets retained their original quality properties after osmotically dehydrated vacuum-microwave drying (OD-VMD); optimum process parameters were MGR = 2, microwave time = 10 min, power density = 20 W/g, and vacuum degree = 0.08 MPa.

Keywords: dehydratation; drying; quality properties; tilapia; water activity (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:137-2017-cjfs

DOI: 10.17221/137/2017-CJFS

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