ZOU Ying, SU Feng-xian, ZHANG Lin-lin, ZHANG Bai-gang. Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker[J]. Science and Technology of Food Industry, 2015, (07): 261-265. DOI: 10.13386/j.issn1002-0306.2015.07.047
Citation: ZOU Ying, SU Feng-xian, ZHANG Lin-lin, ZHANG Bai-gang. Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker[J]. Science and Technology of Food Industry, 2015, (07): 261-265. DOI: 10.13386/j.issn1002-0306.2015.07.047

Comprehensive applied research of low temperature drying technology and antioxidant of dried Large Yellow Croaker

  • The low-temperature drying process and the optimum parameters of adding antioxidants of large yellow croaker were researched.The result showed that the optimum drying conditions was 17℃ for 14 h.The best condition of adding antioxidants was 0.08% TBHQ,immersing for 60 min and the ratio of material to liquid is 0.75∶1.Under this optimized condition,the verified TBA value reached 0.529,which was basically agreed with the optimal objective values.The repeatable experiment was better. The results were very important in practical application. The major-minor sequence among factors as follows: the concentration of TBHQ,the ratio of material to liquid,the immersing time.
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