Author:
Chun Ji-Yeon,Jo Yeon-Ji,Shim Jun-Bo,Min Sang-Gi,Hong Geun-Pyo
Abstract
Abstract
This study investigated the moisture sorption isotherm (MSI) profiles of freeze-dried (FD) and boiled-dried (BD) abalone at 15°C, 25°C, and 35°C, and compared the quality characteristics of the abalone after rehydration. The equilibrium moisture content (EMC) and the calculated monolayer moisture content of FD abalone were higher than those of BD abalone. After rehydration, FD abalone showed a higher yield and a lower shear force than BD abalone. Additionally, the appearance of FD abalone was similar to that of fresh abalone, reflecting a potential application of FD to produce value-added dried abalone.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Cited by
2 articles.
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