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http://dx.doi.org/10.20878/cshr.2017.23.4.018

Manufacturing Characteristics of Semi-Dried Sea Cucumber Flakes  

Oh, Chul-Hwan (Dept. of General Education, Korea National College of Agriculture and Fisheries)
Kang, Chang-Soo (Dept. of General Education, Korea National College of Agriculture and Fisheries)
Publication Information
Culinary science and hospitality research / v.23, no.4, 2017 , pp. 185-192 More about this Journal
Abstract
This study examined the optimum conditions and obtained the basic data for processing semi-dried sea cucumber flakes. During the boiling process, the weight and length of the sea cucumber decreased to 45.61% and 55.87%, respectively. Thereafter, there was a gradual decrease in the weight and length of the sea cucumber, which were finally maintained at 30.00% and 50.93%, respectively. The moisture content during drying was 38.37% after 3 hours at $60^{\circ}C$, and 36.56% after 5 hours at $30^{\circ}C$. However, the decrease in moisture content was slowly at 60 hours and $4^{\circ}C$, reaching a final value of 68.9%. The length of boiled sea cucumber during drying decreased to 66.35% after 11 hours at $60^{\circ}C$, and 68.90% after 24 hours at $30^{\circ}C$. The chromaticity and hardness tended to increase during the drying process. Moisture content and water activity of sea cucumber flakes decreased from 81.48% (0.963) to 33.50% (0.763), respectively, after 3 hours at $60^{\circ}C$. Following this, the moisture content and water activity continuously decreased to 30.75% (0.608) at 4 hours and 19.47% (0.437) at 5 hours, respectively. The overall acceptance score was 4.11 and 3.89 for 4 hours dry sample and 5 hours dry sample, respectively. However, the score was not statistically significant.
Keywords
Sea cucumber; Semi-drying; Flakes; Moisture content; Water activity;
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Times Cited By KSCI : 7  (Citation Analysis)
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