z-logo
open-access-imgOpen Access
The new drying technology of sea cucumber
Author(s) -
M Zhang,
Sherzod Mamatov,
Sh Yaping,
Airong Jia,
CH Liu
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/2131/5/052071
Subject(s) - sea cucumber , freeze drying , microwave , food science , chemistry , chromatography , biology , engineering , ecology , telecommunications
In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here