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《Journal of Food Science and Biotechnology》 2008-06
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Effect of Different Desalting Methods on the Quality Changes of Dehydrated Salicornia bigelovii Torr

ZHU Wen-li1,ZHANG Min*1,ZHOU Xiang2,CAI Jin-long2,DU Qian1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Jiangsu jinglong marine industry development co.ltd,dafeng 224145,China)  
In this manuscript,the quality changes of the dehydrated Salicornia bigelovii Torr treated by clear water immersion,vacuum infiltration and ultrasonic treatment were inverstigated,and the quality parameters were compared on the basis of salt content,conductivity of soak solution,VC and chlorophyll contents,sensory assess before or after rehydration.The desalting effect treated by vacuum infiltration were indentical to those treated by ultrasonic,and much better than those of clear water immersion.The quality parameters of product treated by vacuum infiltration were superior to the others treatments.The results shown that by vacuum infiltration the effect of desalting and the maximum quality characteristics of product was achieved.
【Fund】: 国家自然科学基金项目(20776062);; 江苏省科技成果转化专项资金项目(BA2006058)
【CateGory Index】: TS255.5
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