Microwave Freeze Drying of Sea Cucumber Coated with Nanoscale Silver |
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| Authors: | Xu Duan Min Zhang Xinlin Li Arun S Mujumdar |
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| Affiliation: |
a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
b Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, China
c School of Food Science and Technology, Jiangnan University, Wuxi, China
d Department of Mechanical Engineering & Engineering Science Program, National University of Singapore, Singapore |
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| Abstract: | To develop an improved dehydration method for sea cucumber, microwave freeze drying was tested as a potential method. According to our experimental results, microwave freeze drying can reduce drying time to about half of the traditional vacuum freeze-drying process. To ensure a high degree of sterilization, a novel nanoscale silver coating technique was combined with microwave freeze drying. Microwave freeze drying combined with nanoscale silver coating treatment leads to a much lower microorganism number with no significant effect on drying efficiency and sensory quality. |
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| Keywords: | Drying time Microwave freeze drying Nanoscale silver Sea cucumber Sterilization |
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