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Quality Characteristics of Dried Squid (Todarodes Pacificus) by Cold Air Drying Process  

Hong, Joo-Heon (DG-Traditional Bio-Materials Industry Center)
Bae, Dong-Ho (Division of Bioscience & Biotechnology, Konkuk University)
Lee, Won-Young (Department of Food Engineering, Sangju National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.5, 2006 , pp. 635-641 More about this Journal
Abstract
In an attempt to find ways of improving the quality and sanitary state of dried squid, this study compared artificial drying methods i.e. hot air drying and cold air drying with natural drying method. The drying rates of squid were in the order of hot air, cold air and natural drying. However, cold-air drying was slower than natural drying at $7^{\circ}C$. The drying rates increased with increasing drying temperature. When drying temperature was close to the dew point on a dehumidifier surface, which was the case with cold air drying at $7^{\circ}C$, the driving force for dehumidification was lower than under other drying conditions, which resulted in a lower drying rate. There were little color differences between the drying methods and temperature. Squid dried by cold air-drying had better mechanical texture and sensory qualities than with other drying methods. In addition, the cold air drying method maintained superior quality in terms of the contents of amino acids, taurine, EPA, DHA, other fatty acids and a low TBA value than the other drying methods.
Keywords
dried squid; cold air drying; quality characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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