Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930801929201
Title: Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying
Authors: Duan, X.
Zhang, M.
Li, X.
Mujumdar, A. 
Keywords: Drying time
Microwave freeze drying
Osmosis
Pretreatment
Sea cucumber
Ultrasound
Issue Date: 2008
Source: Duan, X., Zhang, M., Li, X., Mujumdar, A. (2008). Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Drying Technology 26 (4) : 420-426. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930801929201
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.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61641
ISSN: 07373937
DOI: 10.1080/07373930801929201
Appears in Collections:Staff Publications

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