scholarly journals The new drying technology of sea cucumber

2021 ◽  
Vol 2131 (5) ◽  
pp. 052071
Author(s):  
M Zhang ◽  
Sh Mamatov ◽  
Sh Yaping ◽  
A Jia ◽  
Ch Liu
Keyword(s):  
Experimental Data ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Drying Characteristics ◽  
Sea Cucumbers ◽  
Stichopus Japonicus ◽  
Pre Treatment ◽  
Drying Technology ◽  
Rehydration Process

Abstract In this work, we studied the drying characteristics and the quality of sea cucumbers (Stichopus japonicus) that underwent preliminary processing using microwaves during freeze drying. The qualitative parameters of the samples (FD) are compared. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process and the chemical composition (protein, carbohydrates) of the dried sample were compared.

scholarly journals Effect of Infrared Radiation (IR) Pre-Treatment on the Freeze-Drying of Sea Cucumber

2019 ◽  
Vol 8 (12) ◽  
pp. 475-478
Keyword(s):  
Infrared Radiation ◽  
Sea Cucumber ◽  
Freeze Drying ◽  
Short Wave ◽  
Drying Rate ◽  
Ir Radiation ◽  
Sea Cucumbers ◽  
Pre Treatment ◽  
Quality Of Products

The effects of infrared radiation (IR) pre-treatment on the freeze-drying (FD) procedure and quality of products were investigated in this study. Fresh sea cucumbers were treated by using IR radiation at 5000 W/m2 or 10 000 W/m2 before FD procedure. And then 10 000W/ m2 was chosen to combine with FD to study drying rate during freeze-drying, and moisture, ash, protein, polysaccharide and saponin of fresh sea cucumber, FD sea cucumber, and FD sea cucumber assisted with IR were determined respectively. Results showed that the use of infrared short-wave rays could reduce the drying period and have no effect on the quality of the sea cucumber sample.

scholarly journals Studying the application of dielectric pretreatment before drying

2020 ◽  
Vol 193 ◽  
pp. 01067
Author(s):  
Mirolim Aripov ◽  
Sherzod Mamatov ◽  
Sadriddin Turobjonov
Keyword(s):  
Experimental Data ◽  
Convective Drying ◽  
Pre Treatment ◽  
Rehydration Process

In this paper, we studied the characteristics of drying red beets that were pretreated using microwaves before convective drying. The results of shortening the drying period using microwave pre-treatment during drying are analyzed. Experimental data were also obtained and the rehydration process of the dried sample was compared.

scholarly journals Investigation of structural proteins in sea cucumber (Apostichopus japonicus) body wall

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Yanchao Wang ◽  
Mo Tian ◽  
Yaoguang Chang ◽  
Changhu Xue ◽  
Zhaojie Li
Keyword(s):  
Food Quality ◽  
Sea Cucumber ◽  
Body Wall ◽  
Apostichopus Japonicus ◽  
Matrix Proteins ◽  
Structural Proteins ◽  
Sea Cucumbers ◽  
Proteomics Approach ◽  
Component Map

Abstract Structural proteins play critical roles in the food quality, especially texture properties, of sea cucumbers and their products. Most of the previous studies on sea cucumbers focused on few individual proteins, which limited our understanding of how structural proteins influenced the quality of sea cucumbers. Inspired by the clarification of sea cucumber (Apostichopus japonicus) genome, we established an integrated data of structural proteins in the sea cucumber body wall. A portfolio of 2018 structural proteins was screened out from the sea cucumber annotated proteome by bioinformatics analysis. The portfolio was divided into three divisions, including extracellular matrix proteins, muscle proteins, and proteases, and further classified into 18 categories. The presence of 472 proteins in the sea cucumber body wall was confirmed by using a proteomics approach. Moreover, comparative proteomics analysis revealed the spatial distribution heterogeneity of structural proteins in the sea cucumber body wall at a molecular scale. This study suggested that future researches on sea cucumbers could be performed from an integrated perspective, which would reshape the component map of sea cucumber and provide novel insights into the understanding of how the food quality of sea cucumber was determined on a molecular level.

Effect of Osmotic Pre-Treatment on Drying Characteristics of Pomegranate (Punica granatum L.)

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Muhammad Abdul Haq ◽  
Abid Hasnain ◽  
Syed Asad Saeed
Keyword(s):  
Experimental Data ◽  
Osmotic Dehydration ◽  
Punica Granatum ◽  
Air Drying ◽  
Drying Characteristics ◽  
Transfer Parameters ◽  
Pre Treatment ◽  
Drying Conditions ◽  
Punica Granatum L ◽  
Pomegranate Arils

This study was conducted to determine the effect of osmotic dehydration on air drying characteristics of pomegranate arils. Osmotic dehydration was performed at different time and temperatures combinations. Mass transfer parameters were studied using response surface methodology. After osmotic dehydration, the arils were air dried till moisture content became 8.0%. Page model of drying was fitted on experimental data. Osmotic pretreatment decreased the exponential coefficient of the model. Osmotic dehydration conditions and air drying constant were combined in a single mathematical model with optimization at lowest time for overall dehydration. This goal was achieved when the arils were pretreated for 93 minutes at 39°C. This research might help to choose drying conditions for pomegranate arils on an industrial scale.

Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

2009 ◽  
Vol 27 (9) ◽  
pp. 962-968 ◽  
Author(s):  
Rui Wang ◽  
Min Zhang ◽  
Arun S. Mujumdar ◽  
Jin-Cai Sun
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Drying Characteristics ◽  
Vegetable Soup

scholarly journals STUDI PEMBUATAN TEPUNG TERIPANG DARI BAHAN BAKU TERIPANG PASIR (HOLOTHURIA SCABRA) DENGAN PERLAKUAN PERBEDAAN KONSENTRASI GARAM DAN PERBEDAAN LAMA PEREBUSAN

2018 ◽  
pp. 1-10
Author(s):  
Rindam Latief ◽  
Amran Laga ◽  
Syamsul Alang
Keyword(s):  
Water Content ◽  
Sea Cucumber ◽  
Nutrient Content ◽  
Food Sources ◽  
Nutritional Content ◽  
Sea Cucumbers ◽  
Average Value ◽  
The People ◽  
Value Of Water

Sea cucumbers have the prospect of being one of the most nutritious food sources because it has a complete nutritional content, including carbohydrates, some types of fatty acids and amino acids, some components of vitamins, sterols and some types of minerals. High nutritional content makes sea cucumber has potential as a food source of high grow factor. In addition, the content owned by sea cucumbers are also believed to function as antioxidants, antibacteria, antifungi, and anticoagulants. In Indonesia, sea cucumbers are still not widely used as food. This research studied how the effect of salt and boiling on the quality of content and physical acceptance of sea cucumber flour by the community. The production of sea cucumber by boiling and salting method is based on the habit of the people who boil or salt the sea cucumber at the time after the sea cucumber is captured. The salt concentration given in this study was 10%, 15% and 20%. While the temperatur treatment done by boiling sea cucumber for 10 minutes, 20 minutes and 30 minutes with a temperature of 70oC. The results obtained from this study showed that the nutrient content of sea cucumbers in boiling group has an average value of water content of 18.20%, ash content 19.61%, protein 51.17%, fat 3.76% and carbohydrates 7.27%. While the nutritional content of sea cucumber in salting group has an average value of water content 14.01%, ash 14.49%, 57.24%, fat 4.09% and carbohydrates 10.17%. The result of variance analysis showed that the sea cucumber produced from the boiling group and salting group did not significantly affect the nutrient content and the organoleptic parameters of sea cucumber. The conclusion obtained that the manufacture of sea cucumber either with the treatment of boiling or salting classified as having a fairly high nutritional content. So it is very potential to be developed more broadly on nutrient-rich food products.

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