Effects Of Different Drying And Rehydration Processes On The Quality Of Chlamys Farreri

Scallop has high nutritional value,its adductor muscle dried products are commonly known as dried scallops,which are not only delicious,but also have high economic value.At present,Scallop drying is still using the traditional natural drying method,whose drying means' healthy backward and production environment has become a serious problem restricting the further development of Scallop in Shell drying products;and different water swelling conditions have a significant impact on the quality of dried scallop.In order to improve the drying processing in China and Scallop in Shell rehydration process level,to meet market demand at home and abroad,this paper use Chlamvs farreri as raw materials,first established the drying curve of natural drying,vacuum freeze drying and hot air drying of the 3 kinds of drying process on scallops,impact analysis and evaluation of the moisture migration and the structure and sensory characteristics and energy consumption;to explore the influence of different drying conditions on the quality of scallop;on this basis,further studied the effects of different water recovery process of water migration,scallop structure,sensory characteristics.It provides an effective theoretical basis and experimental data for the production,processing and quality control of aquatic products.The main research contents are divided into the following three aspects:1.Comparison of different drying techniques of scallop Chlamys farreriThe moisture content,MRI imaging,histological sections,sensory evaluation,energy cost are determined during the natural air,vacuum freeze drying and hot air drying process of C.farreri.The experimental results showed that the poor quality of natural dried scallop,hot air dried scallop quality and structure although slightly worse than the vacuum freeze drying of the product,but there is no significant difference(P<0.05),and the cost is much lower than that of vacuum freeze drying.So hot air drying is more suitable for scallop's drying.2.Optimization of different hot air drying conditions of scallop Chlamys farreriThis study further on scallop's hot air drying process was optimized,respectively,40?(0-10h),50?(0-8h),60?(0-6h)of the hot air drying,display the results of change detection,the moisture migration and organizational structure,the higher the temperature,the stronger the rate of moisture migration,the influence on the organizational structure is more violent.Water slowly went out at 40?,so the dry 10h at this temperature,the organizational structure of scallop has not significantly affected.3.Effects of different rehydration techniques on quality of Chlamys farreriScallop was prepared by the optimized hot air drying condition(40?,10h),which was treated by different rehydration process at 4 ?(60-140min),20 ?(20-100min)and 100 ?(1-9min).Based on the low field NMR transverse relaxation signal and weighted imaging,tissue structure,textural properties,sensory score,and obtained the following results:scallop were rehydrated with process,the water temperature is higher,water transfer more quickly,more obvious changes in the organizational structure of scallop,after water rehydrated,hardness,chewing degree were significantly decreased,while the springiness,cohesiveness and resilience were significantly increased,with the sensory evaluation results can show the scallop,under the temperature of 100? water rehydration 9min can get good eating quality.