Effects of Different Drying Methods on the Quality of Squid Cubes |
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| Authors: | Huizhi Chen Zhongxiang Fang Yingqiang Wang |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Jiangsu , China;2. Food Science &3. Technology Program, School of Public Health, Curtin Health Innovation Research Institute, International Institute of Agri-Food Security, Curtin University , Bentley , Western Australia , Australia |
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| Abstract: | The effects of three different drying methods (e.g., intermediate infrared-assisted convection drying, low-frequency (915 MHz) microwave drying, and hot-air drying) on the quality of squid cubes were investigated. The quality parameters used to evaluate the drying efficiency were color, shrinkage, rehydration ratio, and hardness of the final dried products. The results showed that intermediate infrared-assisted convection drying and low-frequency microwave drying have the advantages over hot-air drying in terms of drying rate, shrinkage percentage, and rehydration ratio. Low-frequency microwave-dried samples displayed a puffed structure and their hardness was the highest. The intermediate-wave infrared-assisted convection drying, at 60°C, was identified as the best method for squid-cube drying in this study. |
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| Keywords: | Hot-air drying Intermediate-wave infrared-assisted convection drying Low-frequency microwave drying Product quality Squid cubes |
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