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Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying |
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| Authors: | Xu Duan Xinlin Li Arun S Mujumdar |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi, Jiangsu, China;2. Food and Biology Engineering College , Henan University of Science &3. Technology , Luoyang, China;4. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi, Jiangsu, China;5. Department of Mechanical Engineering &6. Engineering Science Program , National University of Singapore , Singapore |
| Abstract: | A new pretreatment method involving use of ultrasound prior to microwave freeze drying of sea cucumber was examined experimentally. It was observed that ultrasound-assisted osmotic pretreatment can reduce by about 2 h the time needed for microwave freeze drying. An optimization study using response surface analysis was carried out to determine the optimal operating parameters to minimize drying time while maximizing quality. |
| Keywords: | Drying time Microwave freeze drying Osmosis Pretreatment Sea cucumber Ultrasound |