Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration
文献类型： 外文期刊
作者： Wang, Yuegang 1 ; Yue, Jin 1 ; Liu, Zhenmin 2 ; Zheng, Yuanrong 2 ; Deng, Yun 1 ; Zhao, Yanyun 1 ; Liu, Zhidong 3 ; Huang 1 ;
作者机构： 1.Shanghai Jiao Tong Univ, Bor S Luh Food Safety Ctr, Dept Food Sci & Technol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China
2.Bright Dairy & Food Co Ltd, Dairy Res Inst, Shanghai, Peoples R China
3.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China
4.Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
关键词： Moisture distribution;rehydration characteristics;far-infrared radiation (FIR);heat pump drying (HPD);squid fillet
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）
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收录情况： SCI
摘要： In order to investigate the influence of far-infrared radiation (FIR) assisted heat pump drying (HPD) on moisture distribution and rehydration kinetics of squid fillets during rehydration, squid samples were dried by HPD or combining with FIR at 100, 500, and 800 W. Nuclear magnetic resonance (NMR) images showed that water penetrated from the periphery to the central region during rehydration. After 60 min of rehydration, the HPD samples had high NMR signal intensity, followed by HPD + FIR (100 W), HPD + FIR (500 W), and HPD + FIR (800 W). The Peleg model was the most suitable for describing the rehydration process at all conditions based on the experimental data evaluation. HPD samples presented the highest rehydration ratio and ability, while the lowest rehydration ratio and capacity was found for HPD + FIR (800 W) samples. This result would contribute to optimizing the balance among rehydration ability, final product texture quality, and drying processing control.
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