Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices (original) (raw)
Related papers
International Journal on Advanced Science, Engineering and Information Technology, 2011
Dried fish is commonly produced by convective hot air drying. Microwave technology was presented in this paper to improve both process and product quality. Catfish (order Siluriformes) slices were dehydrated in a microwave assisted hot air convective dehydration (MWHA) system to investigate the effects of microwave power and hot air temperature on drying time, dehydration behaviour, energy consumption and colour of dried fish. Three different microwave power outputs namely medium (373 W), medium low (217 W) and low (91 W) combined with convective hot air temperature of 40 °C, 70 °C and 130 °C accordingly were employed in the drying experiments. Results show that microwave accelerates drying time up to 120 folds faster compared to drying with hot air convective alone. It was also noted that increasing the hot air temperature was not as significant as increasing the microwave power in reducing the drying time. Experiments show that drying time was reduced about 75 % when an increase of microwave power from low (91 W) to medium mode (373 W) combining with convective hot air. However, drying with microwave alone required longer drying time. Energy consumption analysis shows that microwave assisted drying process requires less energy usage. Drying fish with microwave assisted hot air dehydration treatment make the colour brighter, shifting towards red and yellow.
Drying of fish crackers from NARATHIWAT province by microwave oven
Journal of Physics: Conference Series
Transferring an electric power to the microwave power was studied. Dried fish crackers were measured in various topics such as mass and moisture content at various times, and moisture absorption.The results revealed that an electric power equal 304.7 and 503.8 W transferred to be the microwave power equal 44.58 and 206.21 W, respectively. The time of fish crackers drying was shown to have an effect on the mass of fish cracker by equation m=1.62x10-3 t 2-3.70x10-2 t+2.68 for 304.7 W of electric power and m=2x10-6 t 2-1x10-3 t+2.74 for 503.8 W of electric power. The dried fish crackers at center of glass plate showed a lower moisture content and a higher moisture absorb value than the dried fish crackers at edge of glass plate. The fish crackers dried at 503.8 W of electric power had a higher moisture absorb value than the fish crackers dried at 304.7 W of electric power.
Microwave vacuum drying and puffing of the meat tissue - process analysis
Drying Technology, 2018
Tenderization based on papain and microwave vacuum drying and puffing (MVDP) as well as adequate processing conditions enabled expansion of slices of the raw meat tissue. The main aim of the study was to use the response surface method and find the conditions of puffing that could maximize the expansion of meat during MVDP. The bound was set on the expansion: the most expanded puffings should be of good quality, including a desirable porous structure. The best combination of values of the MVDP process conditions (e.g., the initial moisture content in meat slices, microwave energy, and the vacuum absolute pressure) was found during experiments using the central composite design. The volume of slices puffed under these conditions was 1.60-1.78 times greater than the volume of slices before MVDP, and the sensory quality index remained acceptable. The research showed that pretreatment reduced the hardness of sample by over 25% and increased its crispiness, which was confirmed in cryo-scanning electron microscopy images.
International Journal of Biochemistry Research & Review
Drying of fish is a traditional method for storing fishes for long periods without any significant damages. Effects of two smoking and microwave drying on moisture and protein content of fish (Puntius sophore) was studied to determine the benefits of preserving and retaining the protein content of fish. Collected fishes were dried in traditional smoking method for about 12 hours and using microwave drying method at different power levels of 140W, 280W and 560W for different time period. The moisture and protein content of raw fish was found to be 70.78±2.2% and 18.78±1.06 mg/g wet weight respectively. The changes in moisture and protein content in the two different drying methods was found to be significant (p<0.05). With increase in microwave temperature moisture content decreases and protein content increases. The results showed that microwave-drying method could be used for preservation of fish and make the product commercially available.
Foods
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactiv...
Effect of Heating on Selected Fish (Tilapia and Catfish) Properties during Drying
Greener Journal of Science, Engineering and Technological Research, 2013
This study was carried out to determine the effect of heating on selected fish properties. Two samples were used (tilapia and catfish).The samples were given different treatments and dried using gas, coal, and firewood. Fish dried with coal was found to be the best in terms of texture. However, in terms of odour, colour and oil in excess gas, dried fish was found to be the best. Also ANOVA was carried out for the ten panelists to determine the difference in the mean for the different selected fish properties.
Low-fat products have been proposed as a substitute for deep fried foods due to their improved shelf life and as a response to consumers' health concerns with fried foods. Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep fried SCC in this study. The dried semiproduct with various levels of initial moisture content (IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in comparison tests of hardness, volume expansion and sensory evaluation. It was clear that after microwave puffing, the hardness and volume expansion were significantly different at various levels of IMC and AOP. At the suitable IMC, the hardness of SCC without oil was noticeably higher than that of the sample with oil whereas its volume was significantly higher. The AOP had a negative correlation with hardness and volume expansion (%) at a highly significant level (P < 0.01). Hardness and volume expansion had a positive correlation at P < 0.05. The optimum level of IMC for volume expansion of SCC was 21.5% on a wet basis and an AOP at 15% and these could reduce the hardness comparable to the fried SCC. Although the volume expansion of microwave SCC was less than that of fried SCC, the sensory evaluation indicated that microwave heating at the optimum conditions was acceptable by the panelists as a new technique for puffed SCC product, especially in terms of avoiding high oil content.
Low-fat products have been proposed as a substitute for deep fried foods due to their improved shelf life and as a response to consumers' health concerns with fried foods. Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep fried SCC in this study. The dried semiproduct with various levels of initial moisture content (IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in comparison tests of hardness, volume expansion and sensory evaluation. It was clear that after microwave puffing, the hardness and volume expansion were significantly different at various levels of IMC and AOP. At the suitable IMC, the hardness of SCC without oil was noticeably higher than that of the sample with oil whereas its volume was significantly higher. The AOP had a negative correlation with hardness and volume expansion (%) at a highly significant level (P < 0.01). Hardness and volume expansion had a positive correlation at P < 0.05. The optimum level of IMC for volume expansion of SCC was 21.5% on a wet basis and an AOP at 15% and these could reduce the hardness comparable to the fried SCC. Although the volume expansion of microwave SCC was less than that of fried SCC, the sensory evaluation indicated that microwave heating at the optimum conditions was acceptable by the panelists as a new technique for puffed SCC product, especially in terms of avoiding high oil content.