Combined Application of Heat Pump and Microwave to Dry Tilapia Fillets

Abstract

Abstract: In order to increase the drying efficiency of heat pump-microwave drying for tilapia fillets and the quality of dried tilapia fillets, the effects of heat pump temperature and airflow rate and microwave drying time and power on the rate of moisture reduction, rehydration rate and sensory quality of tilapia fillets were investigated. Meanwhile, the appropriate moisture content at the transition from heat pump to microwave was explored. The results indicated that during the heat pump drying stage low-temperature (35 ℃) drying was necessary to prevent severe protein denaturation, nutrient loss, yellowing and texture hardening of tilapia fillets; in addition, an airflow rate of 3.0 m/s was adopted to prevent hard shell effect. During the microwave drying stage, intermittent drying for 1 min at 1-min intervals was used to improve the taste of tilapia fillets, maintain better color and attenuate protein denaturation. The drying rate became slower when the moisture content was reduced to 40% during the heat pump drying process suggesting the moisture content at the transition from heat pump to microwave to be 40%.

Key words: tilapia fillets, microwave drying, heat pump drying, combined drying

CLC Number:

TS254.4

GUANG Zhi-Qiang. Combined Application of Heat Pump and Microwave to Dry Tilapia Fillets[J]. FOOD SCIENCE, 2012, 33(22): 58-62.

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