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Optimization of Acuum Freeze-drying Process of Squid Foot Slices by Orthogonal

CHEN Feidong;LIU Junbo;WANG Honghai;LIU Da;Hangzhou Academy of Agricultural Science;Institute of Aquatic Processing,Zhejiang Gongshang University;  
In this paper,squid foot slices are regarded as the research object. The integrated value,which is obtained base on rehydration ratio,surface saturation WI1 determined before the rehydration and surface saturation WI2,hardness,elasticity and chewiness determined after the rehydration,are regarded as process indicators of dried squid foot slices product. Heating plate temperature,vacuum and blanching time are selected as the independent variable are used to study their influence on the dried squid foot slices product and do L9(34) orthogonal test. The optimum drying conditions is that hot plate temperature is 40 ℃,vacuum degree is 40 Pa and blanching time is 2 min. Under these conditions,the integrated value of squid foot slices products is 65.13 points and it is higher than any set of product. These results indicat that the result obtained in our study can be used as practical guidance in squid foot slices production.
【Fund】: 浙江省科学技术厅重大科技专项重点农业项目(2013C02023-3)
【CateGory Index】: TS254.4
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Chinese Journal Full-text Database 6 Hits
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【Co-citations】
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1 CHEN Feidong;LIU Junbo;WANG Honghai;LIU Da;Hangzhou Academy of Agricultural Science;Institute of Aquatic Processing,Zhejiang Gongshang University;;Optimization of Acuum Freeze-drying Process of Squid Foot Slices by Orthogonal[J];农产品加工;2015-21
2 YANG Xian-qing;YANG Li-zhi;HUANG Hui;LI Lai-hao;DENG Jian-chao;WU Yan-yan;QI Bo;Key Laboratory of Aquatic Product Processing,Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Science;College of Food Science and Technology,Shanghai Ocean University;;Research process in the active ingredients in the ink of Marine cephalopod[J];食品工业科技;2015-21
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