Optimization of microwave and hot-air drying for non-fried instant oyster by response surface methodology

Abstract

Keywords:
• oyster,
• microwave and hot-air drying,
• response surface methodolgy

References

1. [1]

   李坚明, 刘坚红. 广西近江牡蛎产业发展现状与对策[J]. 中国水产, 2008(4):82.
   

2. [2]

   庞耀珊, 谢芝勋, 谢丽基, 等. 广西牡蛎养殖业的现状与发展对策[J]. 南方农业学报, 2012,43(12):2118.
   

3. [3]

   丛海花, 薛长湖, 孙妍, 等. 热泵-热风组合干燥方式对干制海参品质的改善[J]. 农业工程学报, 2010,26(5):342.
   

4. [4]

   庞文燕, 万金庆, 姚志勇, 等. 不同干燥方式对青鱼片鲜度的影响[J]. 广东农业科学, 2013,40(15):124.
   

5. [5]

   于静静, 毕金峰, 丁媛媛. 不同干燥方式对红枣品质特性的影响[J]. 现代食品科技, 2011,27(6):610.
   

6. [6]

   赵广河, 马振娇, 陈振林. 不同干燥方式对甘薯干品质的影响[J]. 江苏调味副食品, 2013(4):17.
   

7. [7]

   张国琛, 牟晨晓, 潘澜澜, 等. 热风干燥参数对扇贝柱干燥速度及品质的影响[J]. 大连水产学院学报, 2004,19(1):35.
   

8. [8]

   DADALI G,KIIICAPAR D,ÖZBEK B.Microwave drying kinetics of Okra[J]. Drying Technology, 2007,25(5):917.

9. [9]

   MASKAN M. Kinetics of colour change of kiwifruits during hot air and microwave drying[J]. Journal of Food Engineering, 2001,48(2):169.

10. [10]

    YOUSIF A N,SCAMAN C H,DURANCE T D,et al.Flavor volatiles and physical properties of vacuum-microwave and air-dried sweet basil (Ocimum basilicum L.)[J].Journal of Agricultural and Food Chemistry,1999,47(11):4777.

11. [11]

    CUI Z,XU S,SUN D.Dehydration of garlic slices by combined microwave-vacuum and air drying[J]. Drying Technology, 2003,21(7):1173.

12. [12]

    NIAMNUY C, DEVAHASTIN S.Drying kinetics and quality of coconut dried in a fluidized bed dryer[J]. Journal of Food Engineering, 2005,66(2):267.

13. [13]

    陈冠林, 胡坤, 邓晓婷, 等. 响应面法优化紫红肉火龙果果肉色素的提取工艺研究[J]. 广东农业科学, 2012,39(8):90.
    

Proportional views