Art

J-GLOBAL ID：200902250726883627   Reference number：08A0188564

Improvement of Freezing Quality of Food by Pre-dehydration with Microwave-Vacuum Drying

マイクロ波-真空乾燥による予-脱水による食品の凍結品質の改善

Author (2)： HAMIDI Nurkholis (Depatment of Mechanical Engineering, Kyushu Inst. of Technol.) ,  TSURUTA Takaharu (Depatment of Mechanical Engineering, Kyushu Inst. of Technol.)
Material： Journal of Thermal Science and Technology (Web)  (J Therm Sci Technol (Web))
Volume： 3  Issue： 1  Page： 86-93 (J-STAGE)  Publication year： 2008 
JST Material Number： U0023A  ISSN： 1880-5566  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： microwave ,  *vacuum drying ,  *dewatering ,  quality control ,  frosting ,  Katsuwonus pelamis ,  Oysters ,  Sabah ,  temperature condition ,  pressure effect ,  moisture characteristic ,  freezing point ,  ice crystal ,  micro structure ,  *Freeze Drying ,  freezing ,  invertebrate
Semi thesaurus term： pressure dependence

JST classification (1)： Food drying  (FJ03040T)

Reference (13)：

• [1] Hamidi, N, Hirata, Y, and Tsuruta, T, (2006). Proc. JSME Thermal Engineering Conference, 361-362.
• [2] Spiazzi, E. A., Raggio, Z. I., Bignone, K. A., and Mascheroni, R. H. (1998). Experiments on dehydrofreezing of fruits and vegetables: mass transfer and quality factors. Advances in the Refrigeration Systems, Food Technologies and Cold Chain, IIF/IIR, 6, 401-408.
• [3] Garrote, R. L., and Bertone, R. A. (1989). Osmotic concentration a low temperature of frozen strawberry halves. Effect of glycerol glucose, and sucrose solution on exudate loss during thawing. Food Science and Technology, 22, 264-267.
• [4] Sormani, A, Maffi, D, Bertolo, G, and Torreggiani, D, (1999). Textural and Structural Changes of Dehydrofreeze-thawed strawberry slice: Effect of Different Dehyfration Pretreatment, Food Science and Technology Int., 5, 479-485.
• [5] Brolin, H. R, and Huxsoll, C. C, (1993). Partial Drying of Cut Pears to Improve Freeze/Thaw Texture, Food Science, 58, 357-360.

Terms in the title (5)： マイクロ波 ,  真空乾燥 ,  脱水 ,  食品 ,  凍結