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Title: A novel dielectric drying method of sea cucumber
Authors: Duan, X.
Zhang, M.
Mujumdar, A.S. 
Huang, L.L.
Wang, H.
Keywords: Dehydrate
Dielectric loss factor
Dielectric property
Drying time
Microwave freeze drying
Nanoscale calcium
Sea cucumber
Issue Date: Dec-2010
Citation: Duan, X., Zhang, M., Mujumdar, A.S., Huang, L.L., Wang, H. (2010-12). A novel dielectric drying method of sea cucumber. International Journal of Food Science and Technology 45 (12) : 2538-2545. ScholarBank@NUS Repository.
Abstract: The sea cucumber autolyses readily so it must be dehydrated for preservation. Traditional drying methods of sea cucumber need very long time and have adverse effect on quality. Hence, a novel microwave freeze drying technique was developed to dry sea cucumber. Because microwave heating is a function of dielectric properties of the material in microwave field, dielectric properties of sea cucumber were determined. As expected, the dielectric loss factor of sea cucumbers was very low in frozen state, and several pretreatments (nanoscale calcium carbonate impregnation and vacuum impregnation, salt impregnation, etc.) were analysed to improve the dielectric properties of sea cucumber. Vacuum impregnation with nanoscale calcium carbonate combined with microwave freeze drying was found to be an efficient drying method for sea cucumber by anova (P < 0.01). Compared with microwave freeze drying method without any treatments, this drying method could reduce the drying time by up to two hours. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
ISSN: 09505423
DOI: 10.1111/j.1365-2621.2010.02419.x
Appears in Collections:Staff Publications

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