Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed

LI Xiaonan; ZHANG Zhongyuan; WANG Chunyan; TAO Yang; LI Dajing; NIE Meimei; XIE Hong

doi:10.13386/j.issn1002-0306.2020050160

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 56-61. > DOI: 10.13386/j.issn1002-0306.2020050160

LI Xiaonan, ZHANG Zhongyuan, WANG Chunyan, TAO Yang, LI Dajing, NIE Meimei, XIE Hong. Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed[J]. Science and Technology of Food Industry, 2021, 42(6): 56-61. DOI: 10.13386/j.issn1002-0306.2020050160

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Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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Received Date: May 14, 2020
Available Online: March 15, 2021

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Abstract

Abstract

In order to solve the problems of high energy consumption and uneven product quality caused by the second high-temperature baking in the production process of sandwich seaweed, the effects of 7.5 and 15 W/g microwave combined with 120, 150, 180, 210℃ infrared baking and single infrared baking were studied in this paper. The results showed that: Compared with the single infrared baking, the texture characteristics of the sandwich seaweed changed significantly(P<0.05), and the brittleness, adhesiveness and chewiness decreased, the color tended to be yellow green, the total color difference had no significant difference, and the basic nutrients had no significant difference. In terms of flavor substances, the relative content of ethanethiol, octanal and nonanal decreased gradually after single infrared baking, and the special flavor of sandwich seaweed decreased, however, the product obtained by combined baking contained more methyl sulfide, with the relative content of 76.8%, which brought significant flavor to the sandwich seaweed. In terms of microorganisms, the killing efficiency of combined baking was significantly higher than that of single infrared baking(P<0.05).In addition, compared with single infrared baking, combined with 7.5 W/g microwave baking, the energy consumption was reduced 3.15%~18.78%, which had more advantages on energy saving. In conclusion, this study used microwave combined with infrared baking to produce sandwich seaweed, which made the color of the product better, the microbial killing effect was better, and the flavor of the product was improved, which would provide a theoretical reference for the upgrading of the sandwich seaweed baking technology.
- sandwich seaweed,
- infraredbaking,
- microwave combined infrared baking,
- quality

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