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- Title
Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone.
- Authors
Chun, Ji-Yeon; Jo, Yeon-Ji; Shim, Jun-Bo; Min, Sang-Gi; Hong, Geun-Pyo
- Abstract
This study investigated the moisture sorption isotherm (MSI) profiles of freeze-dried (FD) and boiled-dried (BD) abalone at 15°C, 25°C, and 35°C, and compared the quality characteristics of the abalone after rehydration. The equilibrium moisture content (EMC) and the calculated monolayer moisture content of FD abalone were higher than those of BD abalone. After rehydration, FD abalone showed a higher yield and a lower shear force than BD abalone. Additionally, the appearance of FD abalone was similar to that of fresh abalone, reflecting a potential application of FD to produce value-added dried abalone.
- Subjects
FOOD quality; MOISTURE content of food; FREEZE-dried foods; DISTRIBUTION isotherms (Chromatography); ABALONES; COMPARATIVE studies
- Publication
International Journal of Food Engineering, 2015, Vol 11, Issue 4, p573
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2015-0014