Osmotic Dehydration Combined with Microwave Drying of Tilapia Fillets: The Impacts of Osmosis Dehydration

Tilapia fillets were processed by osmotic dehydration combined with microwave drying. The quality aspects were compared in terms of moisture content, lightness, shrinkage, rehydration and recovery capacity. The results indicated that saline solution had superior dehydration effect and the solid/liquid ratio had no obvious impact. With the increase of osmotic concentration, time and temperature, the moisture content, rehydration ratio and recovery ratio decreased and the shrinkage ratio increased to a certain degree, while the lightness index did not change significantly. The ideal combination was that the samples were permeated in 20% saline solution with solid/liquid ratio 1:20 for 2 h at 30°C.

並列關鍵字

Moisture content ； osmosis dehydration ； osmosis-microwave drying ； quality indexes ； tilapia fillets

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