Optimization of Microwave-Hot Air Dehydration Process and Quality Evaluation of Frozen Tofu by Response Surface Methodology

QU Min; ZHAO Sicen; ZHU Xiuqing; WAN Zhaoxiang; LIU Linlin; HUANG Yuyang; ZHU Ying; YANG Xinxin

doi:10.13386/j.issn1002-0306.2021010176

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 158-166. > DOI: 10.13386/j.issn1002-0306.2021010176

QU Min, ZHAO Sicen, ZHU Xiuqing, et al. Optimization of Microwave-Hot Air Dehydration Process and Quality Evaluation of Frozen Tofu by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(23): 158−166. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010176.

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Optimization of Microwave-Hot Air Dehydration Process and Quality Evaluation of Frozen Tofu by Response Surface Methodology

1.
College of Food Engineering of Harbin University of Commerce, Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150028, China
2.
Food College, Northeast Agricultural University, Harbin 150030, China

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Received Date: January 20, 2021
Available Online: September 24, 2021

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Abstract

Abstract

In order to solve the problems of high storage and transportation cost and high energy consumption of frozen tofu, microwave and hot air drying were used to prepare dehydrated frozen tofu. The drying sequence of microwave followed by hot air (M-H) was determined by investigating the moisture content and rehydration rate. Taking drying rate, rehydration rate and color difference as the indexes, the single factor and response surface methodology experiments were carried out to optimize the process conditions. The microwave power was 516 W, and the hot air drying was carried out when the moisture content of the conversion point was 37%. The hot air drying temperature was 68 ℃. After rehydration, the elasticity, chewiness and cohesiveness of dehydrated frozen tofu were 0.963 mm⁻¹, 5810 g and 0.79, respectively. The rehydration rate reached 531.97%, and the color became dark. SEM characterization and section structure results showed that the dried freeze-dried tofu gel network was more compact and the pores became more uniform.
- dehydrated frozen tofu,
- drying method,
- rehydration rate,
- color and lustre,
- texture characteristics

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References

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