Drying Kinetics and Quality Characteristics of Slightly Salted Grass Carp Fillets by Hot Air Drying and Vacuum Microwave Drying |
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| Authors: | Juan Wan Yingqiang Wang Arun S. Mujumdar Wang Yong-Jun |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China;2. Department of Mechanical Engineering , National University of Singapore , Singapore;3. Zhejiang Yangzhoufu Food Company , Hangzhou , Zhejiang , China |
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| Abstract: | Salted grass carp fillets were dried by hot air drying (HD, at 35 and 45°C) and vacuum microwave drying (VMD, at 1, 4, and 7 W/g) to a final moisture content. Compared with hot air drying, the vacuum microwave drying greatly reduced drying time. The rehydration rate constant of salted grass carp fillets dried by microwave vacuum drying at 7-W/g microwave intensity was significantly higher than that of the hot air drying at 35 and 45°C. Compared with hot air drying, the vacuum microwave dried samples had a higher crude fat content (dry basis). The lightness of the samples dried by vacuum microwave drying was higher, and the yellowness was lower than those dried by hot air drying. The drying methods had no significant effect on the hardness and springiness. |
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| Keywords: | grass carp fillets vacuum microwave drying hot air drying color crude fat content rehydration |
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